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Home » The Best Summer Beet Salad With Ricotta Cheese Recipe

The Best Summer Beet Salad With Ricotta Cheese Recipe

Laura @ Join me in the Kitchen

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There is a small white square plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. In the background there is a small clear glass bowl with candied pistachios in it. There is part of a white bowl with chunks of red beets in it. The items are on a white marbled surface.

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Looking for a refreshing and vibrant salad? Look no further than this Chilled Beet and Ricotta Cheese Salad.

If you love beets, trust me, you have to try this recipe!

There is a small white square plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. In the background there is a small clear glass bowl with candied pistachios in it. There is part of a white bowl with chunks of red beets in it. The items are on a white marbled surface. this …

This is one of my favorite summer beet salads. 

This salad is packed with flavor and nutrients, it is delicious as it is beautiful. 

Why I Love This Recipe

  • A cold beet salad with simple ingredients and spectacular flavor. With just a handful of ingredients, you can create a dish that will be a hit and a great addition to your next dinner party.
  • One of the reasons I adore beet salads is for their versatility. Whether you’re using red beets, golden beets, or a combination of both, the result is always stunning. 
  • You can customize this salad to suit your preferences by adding ingredients like creamy goat cheese, feta cheese, your favorite vibrant greens, and toasted walnuts for flavor and texture.

The Beauty of Beets

There are two bunches of raw beet with long green stems tied with a yellow banned. One of the bunches are red beets and the other bunch are golden yellow beets. The beets are on a white marbled surface.
  • Beets are sweet, earthy flavored, and have gorgeous hues of color. 
  • Beets are packed with essential nutrients like fiber, vitamins, and minerals.

Ingredients for Summer Beet Salad

There is a large white plate with chunks of cooked red and golden yellow beets. There are three medium sized white bowls. One of the bowls has micro salad greens in it, one has white creamy ricotta cheese and the third one has candied pistachios in it. There is a clear glass measuring cup with a light yellow vinaigrette dressing in it. There is a small metal tin with oil in it. There are two very small clear glass bowls. One of the bowls has ground black pepper in it, the other bowl has pink salt in it. All the items are on a white marbled surface.

Medium to large beets: Fresh beets come in many colors. Red and golden are the most popular. You can often find white, purple, and striped at local farmers’ markets during the summer months.

Lemon juice: Added to the water when boiling beets, helps keep them from “bleeding”.

Spicy micro greens: Arugula can be substituted.

Ricotta cheese: I love the combination of ricotta and beets. Goat cheese or feta cheese are often paired with beets so use your favorite and make your own creation!

Champagne vinaigrette: (See Recipe Below) A light citrus dressing can be used.

Basil oil: This is a wonderful oil that you can find online or at a gourmet foods store. It’s pretty easy to make at home with olive oil in about 20 minutes. I wouldn’t skip it though, it adds such a delicious taste to the overall dish.

Candied pistachios: The easy recipe is below! 

Salt: Pink Himalayan or sea salt 

Black pepper: Freshly ground

The Best Summer Beet Salad With Ricotta Cheese Recipe

There is part of a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. The plate is on a white marbled surface.

Helpful Equipment and Tools

  • Large pot
  • Cutting board(s) – See Recipe Tips
  • Parchment paper
  • Large bowl or baking sheet
  • Paper towels
  • Measuring spoons
  • Paring knife
  • Large Kitchen knife

Prep and Boil the Beets

There is a large white plate with whole washed raw beets on it. There are three red beets and three golden yellow beets. The plate is on a white marbled surface.
  • Wash the beets thoroughly to remove any dirt or debris.
  • Trim off the ends of the beets and all the top but about 1 inch of the beet greens before boiling them.
  • Place the beets in a large pot and cover them with water.
  • Add 2 tablespoons of lemon juice.
There is a large white plate with whole boiled beets on it. There are three red beets and three golden yellow beets. The plate is on a white marbled surface.
  • Bring the water to a boil over high heat, cover and simmer.
  • Let the beets simmer until they are tender. If the center of the beet is tender, the beet is done.
  • Once they are cooked, remove the beets from the pot and let them cool. (See FAQ’s)
There is a large white plate with whole boiled and peeled beets. There are three red beets and three golden yellow beets. The plate is on a white marbled surface.
  • Wearing gloves, gently rub the skins off of the beets. (See Recipe Tips)
There is a large white plate with cut up pieces of cooked red and golden yellow beets. The plate is on a white marbled surface.

Assembling The Beet Salad

There is a white rectangular plate. On the plate there are cut up chunks of red cooked beets. The plate is on a white marbled surface.
  • Place a large handful of red beets onto each plate.
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. The plate is on a white marbled surface.
  • Add golden beets on top of the red beets.
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there are four small mounds of white creamy ricotta cheese. The plate is on a white marbled surface.
  • Top beets with ricotta cheese. 
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, and candied pistachios. The plate is on a white marbled surface.
  • Sprinkle the candied pistachios on top. (Easy recipe below)
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, and a light yellow vinaigrette dressing drizzled over the top of the salad. The plate is on a white marbled surface.
  • Drizzle champagne vinaigrette over the entire plate.
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad. In front of the plate there are two very small clear glass bowls. One of the bowls has ground pepper in it, the other bowl has pink salt in it. The items are on a white marbled surface.
  • Garnish with micro-greens.
  • Drizzle a little bit of basil oil over the greens.
  • Grind salt and pepper over the salad.
There is a white rectangular plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. The plate is on a white marbled surface.

Recipe Tips

  • Make sure to use high-quality ingredients, especially when it comes to the basil oil and champagne vinaigrette, as they play a key role in enhancing the overall taste of the salad.
  • Wear gloves! Beets stain like crazy, so wear gloves to protect your hands.
  • When cutting the beets, use separate cutting boards for different colors of beets.
  • Cover the cutting board with parchment paper to help prevent the beets from staining the board. 
  • If you are using more than one color of beet, boil each color of beet separately to ensure their true vibrant colors.
  • The skins should rub right off the beets. If they don’t, grab a paper towel and rub the beets to help remove any skin on your beets, it works every time!
  • A great way to save time making this recipe is to use high-quality vacuum-packed roasted beets, such as Love Beets, usually available in most grocery store’s produce sections.

How to Make Candied Pistachios

There is a small white bowl with raw pistachios in it. There are two very small clear glass bowls in front of the white bowl. One of the bowls has white sugar in it and the other bowl has salt in it. Bowls are on a white marbled surface.

What you will need

  • 2 cups raw shelled pistachios
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt – optional
  • 1.5 teaspoons water
There is a dark gray skillet with raw pistachios, white sugar, and salt in it. There is a light gray rubber spatula resting in the skillet. The skillet is on a white marbled surface.
  • Heat a non-stick skillet to medium heat, add nuts, salt, and sugar.  
  • Gently toss and constantly stir. The sugar will begin to slowly melt.  
  • Continue to cook until most of the sugar is melted and the pistachios start to turn golden brown. You may need to turn your heat down so the sugar doesn’t burn.  
  • It’s okay if you still have some clumps of sugar on the nuts that don’t look melted- it adds a little extra crunch!  
There are sugar coated pistachios on a silver baking pan that is lined with light brown parchment paper. The pan is on a white marbled surface.
  • Slide all the nuts out of the pan and onto a parchment paper-lined sheet pan (or a silicone mat).
  • Cool completely. 
  • The candied nuts will harden as they cool.
There is a small white square plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. The plate is on a white marbled surface.

Champagne Vinaigrette

There is a clear glass bottle with a white and blue label. It has a light brown liquid in it. Next to it there is a clear glass bottle with a metal spout, it has light yellow oil in it. There is a clear plastic bottle with brown honey in it. In front of the bottles there are two small white square dishes. One of the dishes has yellow mustard in it and the other has lemon juice in it. There are two very small clear glass bowls. One of the bowls has white salt in it and the other has ground black pepper in it. There is a long thin green onion, a clove of garlic and a small sprig of basil with 3 leaves on it. All the items are on a white marbled surface.

You can often find a champagne vinaigrette at gourmet grocery stores but there’s nothing like a homemade dressing! So if you have the time go ahead and make the vinaigrette. It’s delicious on green salads!

Ingredients

  • 1 garlic clove – minced
  • 2 tablespoons Dijon mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons hot honey – regular honey and a few dashes of hot sauce can be substituted
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon basil – finely chopped
  • 1 tablespoon green onion – finely chopped (about 1 onion)
  • 1/2 cup extra virgin olive oil

Instructions: In a small bowl whisk all the ingredients together except the olive oil. Once mixed, slowly drizzle the olive oil in continuously whisking until the oil is fully emulsified. Yields: Approximately 1 cup.

Frequently Asked Questions

Can I roast beets instead of boiling them?

Yes, you can roast fresh beets for this salad if you prefer. 

Boiling beets is an easier method that’s also fast! It takes between 20 and 50 minutes, depending on the size. Compared to about 1 hour to roast beets, it’s a big time-saving process!

Why do you leave part of the greens on beets when boiling them?

Beets tend to “bleed” some of their nutritious juice during the cooking process. Leaving about 1 inch of the stem helps keep too much beet juice from escaping from the beets.

What other greens can be used in a roasted beet salad?

Spicy micro greens or peppery arugula help balance the sweet earthy beets.

However, you can use your favorite greens in a beet salad.

Can I make this salad ahead of time?

Yes! This salad is a great make-ahead option for dinner parties, picnics, or summer cookouts.

Simply prepare the components separately and assemble just before serving for the freshest flavor. 

Cooked whole beets will last about 3 to 5 days in a sealed container.

Yield: 6 to 8 servings

The Best Summer Beet Salad With Ricotta Cheese Recipe

There is a small white square plate. On the plate there are cut up chunks of red and golden yellow cooked beets. On top of the beets there is white creamy ricotta cheese, candied pistachios, micro salad greens and a light yellow vinaigrette dressing drizzled over the top of the salad as well as ground black pepper and pink salt. In the background there is a small clear glass bowl with candied pistachios in it. There is part of a white bowl with chunks of red beets in it. The items are on a white marbled surface.

Summer is all about the array of vibrant fruits and vegetables waiting to be enjoyed! 

This cold beet salad is packed with flavor and nutrients, it is delicious as it is beautiful. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 6 – 8 medium to large beets – cooked, peeled, and cut into bite-size pieces (see How To Boil Beets below)
  • Spicy micro greens – 1.5-ounce package
  • 8 ounces ricotta cheese
  • 12 ounces champagne vinaigrette
  • 1/4 cup basil oil
  • 2 cups candied pistachios – roughly chopped (easy recipe above in post)
  • Pink Himalayan salt – to taste
  • Freshly ground black pepper – to taste

Instructions

  1. Assemble the salad on individual plates: Place a large handful of bite-size pieces of red beets onto each plate
  2. Add bite-size pieces of golden beets on top of the red beets
  3. Top with ricotta cheese – 2 to 3 tablespoons per plate
  4. Sprinkle 2 tablespoons of candied pistachios on top
  5. Drizzle 2 tablespoons of champagne vinegar over entire plate
  6. Garnish with micro-greens
  7. Drizzle ½ tablespoon of basil oil over the greens
  8. Grind salt and pepper over the salad to taste

Notes

Helpful Equipment and Tools

  • Large pot
  • Cutting board(s)
  • Parchment paper
  • Large bowl or baking sheet
  • Paper towels
  • Measuring spoons
  • Paring knife
  • Large Kitchen knife

Recipe Tips

  • Make sure to use high-quality ingredients, especially when it comes to the basil oil and champagne vinaigrette, as they play a key role in enhancing the overall taste of the salad.
  • Wear gloves! Beets stain like crazy, so wear gloves to protect your hands.
  • When cutting the beets, use separate cutting boards for different colors of beets.
  • Cover the cutting board with parchment paper to help prevent the beets from staining the board. 
  • If you are using more than one color of beet, boil each color of beet separately to ensure their true vibrant colors.
  • The skins should rub right off the beets. If they don’t, grab a paper towel and rub the beets to help remove any skin on your beets, it works every time!
  • A great way to save time making this recipe is to use high-quality vacuum-packed roasted beets, such as Love Beets, usually available in most grocery store's produce sections.

    • How To Boil Beets:

  1. Wash the beets thoroughly to remove any dirt or debris.
  2. Trim off the ends of the beets and all the top but about 1 inch of the beet greens before boiling them.
  3. Place the beets in a large pot and cover them with water.
  4. Add 2 tablespoons of lemon juice.
  5. Bring the water to a boil over high heat.
  6. Once boiling, cover the pot with a lid.
  7. Reduce the heat to medium-low.
  8. Let the beets simmer until they are tender. This usually takes about 30 to 50 minutes, depending on the size of the beets.
  9. Test for doneness by piercing the beets with a small paring knife or fork. If the center of the beet is tender, the beet is done.
  10. Once they are cooked, remove the beets from the pot and let them cool in a large bowl or on a baking pan.
  11. Let the beets cool off enough for you to handle them. 
  12. Wearing gloves, gently rub the skins off of the beets. (see Recipe Tips)
  13. Cut the beets into bite-size pieces.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 633mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Laura @ Join me in the Kitchen
Cuisine: American / Category: Vegetables

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2 responses

  1. Esmé Slabbert

    Oh wow, love roasted beets and pistachios. For sure something I need to make soon.
    I visited you via Try It Like It Create It. My entries are #35+36. Feel free to join SSPS Linkup M-S: https://esmesalon.com/tag/seniorsalonpitstop/

    Reply
    1. Laura @ Join me in the Kitchen

      Thank you Esme! This is such a delicious salad. When you make it, let me know what you think!
      Cheers,
      Laura

      Reply
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