Slices of fresh organic beetroot for backgroundsagarmanis/Getty Images/iStockphoto
Use a mixture of beets – golden, candy cane and red – or all one colour.
Servings: Serves 4
Salad
1 1/2 lb mixed beets, peeled
1 tbsp olive oil
2 tsp honey
Salt and freshly ground pepper
Rosemary sprigs
8 whole garlic cloves with the root cut off
Salt and freshly ground pepper
3 cups arugula
3/4<XA> cup ricotta
Vinaigrette
2 tbsp olive oil
1 tbsp balsamic vinegar
Method
Preheat oven to 425 F.
Cut beets into wedges. Toss beets with olive oil, honey, salt and pepper. Arrange beets in a single layer on a rimmed baking sheet. Add garlic cloves and rosemary sprigs. Roast until well browned and tender tossing midway 25 to 30 minutes or until beets and garlic are tender. Peel and half garlic. Reserve.
Place beets and garlic in a salad bowl. Toss in arugula leaves.
Combine oil and balsamic and toss with beets. Taste for seasoning then dot with ricotta. Serve warm or at room temperature.