Pressure Cooker Roasted Beet and Ricotta Salad Recipe
This vibrant salad combines earthy roasted beets, whipped ricotta, and a zesty orange vinaigrette for a balanced blend of creamy, sweet, and tart flavors — a quick, flavorful side dish or light main meal.
Equipment
- 1 Mixing bowl for ricotta and dressing
Ingredients
Salad Ingredients
- 2 pounds fresh beets scrubbed and trimmed
- 2 tablespoons extra virgin olive oil for roasting and dressing
- kosher salt to taste
- 1 cup ricotta cheese
- 2 tablespoons orange zest divided use
- 2 tablespoons orange juice divided use
- 1½ teaspoon honey
- 1 tablespoon white wine vinegar
- 1½ tablespoons extra virgin olive oil for vinaigrette
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons chopped fresh mint
Instructions
Instructions
- Trim and scrub your beets clean.
- Place beets on baking sheet, drizzle with olive oil, sprinkle with salt, and cover with foil.
- Roast at 400°F for 45–60 minutes until tender, then let cool.
- In a bowl, mix ricotta, 1 tablespoon orange zest, 1 tablespoon orange juice, and ½ teaspoon honey until smooth. Set aside.
- In another bowl, whisk olive oil, white wine vinegar, remaining orange zest and juice, salt, and remaining honey to make vinaigrette.
- Peel cooled beets and cut into wedges or chunks.
- Arrange beet pieces on platter, top with whipped ricotta, and drizzle vinaigrette before serving.
Notes
Store salad up to 4 days in the fridge in an airtight container. Keep ricotta separate for best freshness. Re-whisk vinaigrette before serving again.