Beet Tartare Ricotta Salad

Spice infused beets with green apple over ricotta with lemon dressing and herbs. 

Let's start off with the obvious: tartare is a stretch. But I think there's a more limited audience for "beet cubes". Tartare is fancy, so that's what we're using. like all good salads it comes down to texture, color and flavors. I say that..what, like every other week? I think that's our salad recipe frequency on the blog. Today is no exception. The beets (sweet) are infused in vinegar with cloves and ginger (woah impact). The green apple adds crisp and tart. The whole milk ricotta adds a salty creamy element (Deal with it people- fat is not evil. Fat is flavor). You really find yourself making sure each bite has all the elements. There's a reason for everything in this dish. 

Today's recipe uses two beet varieties: your standard red beets but also golden beets. Golden beets seem more sweet but much less earthy than the red beets. Also, much less staining. Remember to watch out for juices when you're chopping beets or it will look like a crime scene. 

BEET TARTARE RICOTTA SALAD

serves 4

/// Ingredients /// 

• 3 medium red beets
• 4 medium golden beets
• 1/2 cup white wine vinegar
• 1 inch raw ginger, cut into rounds
• 6 whole cloves
• 1 1/2 large green apples
• 3/4 cup whole milk ricotta
• 1/2 lemon
• 2 teaspoons extra virgin olive oil
• 1 tablespoon torn flat leaf parsley
• 1 tablespoon torn fresh mint
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds

/// Directions ///

to cook beets: chop off tops (reserve for another dish if desired). Place beets with skin on in large pot with water. Bring to a boil. Reduce to simmer for 45 minutes. Beets are ready when can be stabbed with knife.

to infuse beets: peel and chop into cubes. Add to bowl with vinegar, cloves, ginger. Make one dish for the gold beets, one dish for the red beets. Allow to sit overnight (or if needed, heat vinegar to reduce infusion time- infuse for 1 hour). 

layer: in each individual portion, or one large dish smear ricotta using a spoon. In a small bowl, whisk lemon juice and evoo together. Pour over top of the ricotta. Add cubes of beets and apple. Sprinkle sesame seeds and poppy seeds. Tear mint and parsley.