Dress Up Your Greens With Whipped Ricotta

Lemony whipped ricotta teams up with sweet roasted beets in this vibrant spring salad.

This is a recipe for salad, but it's really about the ricotta. Lynda Balslev for Tastefood

Yes, this is a recipe for salad, but it’s really about the ricotta. More specifically, it’s about whipped ricotta.

We all know ricotta as the ubiquitous filling in lasagna and other filled pasta dishes. What you may not know is that when you whip ricotta, it transforms into a creamy, airy pillow of brilliant white cheese. Add to that a splash of olive oil or a little lemon zest, and suddenly this whipped whey cheese develops flavor and dimension and morphs into a versatile alternative to crème fraîche and whipped cream. Use it as a dip or as a base for pizza, spread it on toast, crostini, or two-fisted sandwiches, or simply drizzle it with honey and serve a dollop with fresh berries.

Lemony whipped ricotta teams up with sweet roasted beets in this vibrant spring salad. As the beets cook, their earthy juices will release into the pan and mingle with the generous glug of oil used to coat the beets. It’s important to save this juice after roasting because it will be added to the dressing.

Use a dense, creamy whole-milk ricotta that smells dairy-fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.

Roasted Beet and Whipped Ricotta Salad

Active Time: 30 minutes Total Time: 1 hour and 15 to 20 minutes, plus cooling time Serves 4

For the Ricotta

• 1 cup whole-milk ricotta
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon runny honey
• 1/2 teaspoon finely grated lemon zest
• Kosher salt
• Freshly ground black pepper

For the Salad

• 10 to 12 small or baby beets, ends and stems trimmed, scrubbed clean
• 1/3 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 4 to 6 ounces mixed greens, such as baby arugula, baby spinach, frisee, or lamb’s lettuce
• Assorted sprigs, such as pea shoots or mustard flowers
• 1/4 cup shelled unsalted pistachios, coarsely chopped
• Lemon zest, for garnish

Combine the ricotta, oil, honey, and lemon zest in the bowl of a food processor. Process until light and smooth. Season with a pinch of salt and a few grinds of freshly ground black pepper. Transfer to a bowl and refrigerate until use.

Heat the oven to 400 degrees F.

Place the beets in a large Dutch oven. Pour in the oil and lightly season with salt. Stir to coat. Cover the pot and transfer to the oven. Roast the beets until bright and tender (not mushy) when pierced with a knife, 45 minutes to 1 hour, depending on their size. Remove the lid and cool to the touch in the pot.

When cool enough to handle, peel the beets and cut them into large bite-size chunks. Do not discard oil and juice in the pot. Place the beets in a bowl with about 1 tablespoon of the cooking liquid and lightly season with salt and pepper. Stir to coat. Cool completely.

Pour the remaining cooking juices into a bowl (through a fine-mesh strainer, if desired). Whisk in the vinegar, lemon juice, and a pinch of salt and black pepper to taste.

To assemble the salad, arrange a layer of the greens and shoots on serving plates or in bowls. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Scatter the pistachios over the salad and garnish with additional lemon zest and black pepper.

Serve with the remaining vinaigrette for drizzling.