Stacked Beet And Ricotta Salad

Stacked Beet And Ricotta Salad


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Beautiful yet simple, this beet salad is a fantastic display of sweetness and creaminess. Try this recipe for a salad that has an amazing presentation and an even better flavor!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 3 medium beets, peeled and sliced
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 C. ricotta cheese
  • 2 T. fresh basil, chopped
  • 1 T. fresh oregano, chopped

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Preheat the oven to 425°. Toss the sliced beets with the olive oil and balsamic vinegar. Place the beets in a single layer on a baking sheet. Roast for 20-25 minutes. While the beets are roasting, combine the ricotta cheese with the basil and oregano. Remove the beets from the oven and place a spoon full of cheese in between each beet. Stack the beet salad in two-four layers to form 5 to 10 small beet salads.

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