Heritage Beetroot and Ricotta Salad with a Twist
A Celebration of Colour and Smoke: Heritage Beetroot and Ricotta Salad with a Twist
This vibrant salad takes the classic beetroot and ricotta combination to new heights with homemade ricotta, smoked beetroot, and a touch of earthy beetroot powder. It's a symphony of textures and flavours, showcasing the sweetness of roasted beetroot, the subtle smokiness of smoked beetroot, the creamy tang of fresh ricotta, and the crunch of raw beetroot shavings. This dish is as beautiful as it is delicious, perfect for impressing guests or simply enjoying a flavourful and healthy meal.
Why Heritage Beetroot?
Heritage beetroots, with their diverse colours and subtle flavour variations, are the stars of this salad. From the candy-striped Chioggia to the deep red Detroit Dark Red, each variety adds its unique character. We'll use a mix of roasted, smoked, and raw beetroot to create a dynamic interplay of textures and flavours. And don't discard those leafy tops! We'll use them as a garnish to add a final flourish.
The Recipe
Ingredients:
For the Homemade Ricotta:
2 pints whole milk
1/2 cup double cream
1/4 cup lemon juice
1/2 teaspoon salt
For the Salad:
1 lb mixed heritage beetroots, such as Chioggia, Detroit Dark Red, and Burpee's Golden (reserve some leaves for garnish)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
Zest of 1 lemon
Salt and freshly ground black pepper to taste
Flat leaf parsley for garnish
Beetroot powder for dusting
Wood chips for smoking (applewood or hickory recommended)
Instructions:
Make the Ricotta:
Line a sieve with muslin cloth and set it over a bowl.
In a large saucepan, combine the milk, cream and salt. Heat over a medium heat until it reaches 85°C. Do not boil.
Stir in the lemon juice and remove from the heat. Allow to stand for 10 minutes until the curds separate from the whey.
Pour the mixture into the lined sieve and allow to drain for at least 30 minutes, or until the ricotta reaches your desired consistency.
Prepare the Beetroot: Preheat your oven to 200°C (Gas Mark 6). Wash the beetroots thoroughly and trim the tops and tails, reserving some of the young, tender leaves.
Roasting: Wrap most of the beetroots individually in aluminium foil with a drizzle of olive oil and balsamic vinegar. Roast for 45-60 minutes, or until tender when pierced with a knife.
Smoking: Set aside one beetroot variety for smoking. You can use a smoker box or create a foil pouch with wood chips and the beetroot. Smoke the beetroot for about 30 minutes, or until tender.
Raw: Reserve one small beetroot to shave raw into the salad.
Cool and Peel: Once the beetroots are cooked, remove them from the oven and let them cool completely. Once cool, peel the skin off the beetroots; it should come off easily.
Assemble the Salad: Cut the roasted and smoked beetroots into bite-sized pieces or thin slices. Finely shave the raw beetroot using a mandoline or sharp knife. In a large bowl, gently combine all the beetroot variations with the homemade ricotta.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and lemon zest. Season with salt and pepper to taste.
Combine and Serve: Pour the dressing over the beetroot and ricotta mixture and toss gently to combine. Garnish with flat leaf parsley and the reserved beetroot leaves. Dust the finished salad with beetroot powder for an extra layer of flavour and visual appeal.
Tips and Variations:
Smoking Method: If you don't have a smoker, you can achieve a subtle smoky flavour by adding a few drops of liquid smoke to the dressing.
Balancing Flavours: Adjust the amount of balsamic vinegar and lemon juice to your liking, balancing the sweetness of the beetroot with the tanginess of the dressing.
Presentation: Arrange the different beetroot varieties artfully on the plate to showcase their vibrant colours.
Beetroot Leaves: Choose young, tender beetroot leaves for the garnish. Older leaves can be tougher and more bitter.
Ricotta Consistency: The longer you drain the ricotta, the firmer it will become. For a creamier ricotta, drain for a shorter time.
This Heritage Beetroot and Ricotta Salad with Smoked Beetroot and Beetroot Powder is a culinary adventure that celebrates the versatility of this humble root vegetable. By making your own ricotta, you elevate this dish to new levels of freshness and flavour. It's sure to impress with its stunning presentation and complex flavours. Enjoy!
