Beet & Ricotta Salata Salad
Earthy oven roasted beets and crumbled IL Villaggio Ricotta Salata are the makings of this salad layered with flavors and textures. Finish it with a scattering of microgreens, basil, sunflower seeds and orange zest, then drizzle with extra virgin olive oil and IL Villaggio Balsamic Vinegar over everything.
Prep Time: 20 minutes • Cook Time: 45 minutes

Ingredients (Serves 4)

For the Salad

  • 4 medium-large beets
  • 1 tbsp olive oil Salt and pepper
  • 1 Tbsp sunflower seeds
  • 3 oz IL Villaggio Ricotta Salata, shaved
  • 4-6 fresh basil leaves

For the Orange Vinaigrette

  • 2 Tbsp champagne vinegar
  • 1 orange, juice and zest
  • 2 tsp honey
  • 2 tsp Dijon
  • 1 Tbsp minced shallot
  • 1/3 cup extra virgin olive oil
  • Salt and pepper

Instructions

Preheat the oven to 375 degrees F. Scrub beets well.

Using a sharp chef’s knife, slice the beets into 1/2 thick rounds.

Place the beet wedges on a foil-lined baking tray. Drizzle the beets with the olive oil and sprinkle with salt and pepper. Toss until the beets are evenly coated.

Bake 35 to 40 minutes or until fork tender. Allow to cool.

For the vinaigrette, in a small bowl whisk together vinegar, orange zest, orange juice, honey, Dijon, and shallot. Slowly add olive oil while continuously whisking, until fully emulsified. Season with salt and pepper.

Arrange beets on a serving platter and drizzle dressing on top. Season with salt and pepper, as needed. Top with sunflower seeds, IL Villaggio Ricotta Salata, and basil. Serve immediately.