Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta

Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta is a sophisticated and flavorful dish that combines the earthy sweetness of salt-cured beets with the creaminess of almond ricotta. Served with fresh arugula and a zesty balsamic vinaigrette, this dish offers a perfect balance of flavors and textures, making it an elegant addition to any meal.

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Prep Time 20

Cook Time 2 1

Total Time 2 1 20

Course Appetizer, Main Course

Cuisine Fusion

Calories 200 kcal

Ingredients

Almond Ricotta

2 cups raw almonds , slivered
2 cups water
1 probiotic capsule
1 tsp salt

Salt Cured Beets

1 3-lb box kosher salt
4 medium beets , trimmed
½ cup almond ricotta
1 tsp thyme
1 cup arugula
1 pinch Maldon sea salt

Balsamic Vinaigrette

¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tsp agave
½ tsp salt
1 pinch fresh-ground pepper

Wine Pairing

Saperavi

Instructions

SOAK the almonds overnight for 8-12 hours.
REMOVE almonds from water and rinse.
PLACE slivered almonds in a high powered blender along with water and salt. Break open the capsule of probiotics into the mixer.
BLEND until completely smooth, periodically scraping down the sides.
PLACE mixture in cheesecloth or nut milk bag and allow to ferment overnight.
SQUEEZE some of the moisture from the mixture until desired consistency is reached
PREHEAT the oven to 350o F.
PUT a ¼-inch layer of kosher salt in the bottom of a small baking dish.
PLACE the beets on top of the kosher salt, make sure they do not touch. Cover the beets with the remaining kosher salt and bake uncovered until tender, around 1 hour and 15 minutes.
REMOVE and peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife.
COMBINE the ingredients for the balsamic vinaigrette in a mason jar. Screw on the lid and shake vigorously (Vinaigrette will keep in the refrigerator for 2-3 weeks).
ARRANGE the beets on the plate of your choice.
TOSS arugula with about 2 tsps of balsamic dressing, or to taste.
ARRANGE arugula and ricotta on beets. Sprinkle with Maldon sea salt.

Nutrition

Calories: 200kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 1.5gSodium: 400mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Keyword almond ricotta, arugula, balsamic vinaigretta, Recipe, salt cured beets, vegan

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The food at little pine is, of course, why the restaurant exists. I wanted the food at little pine to be Mediterranean and California inspired, and effortlessly plant based. A picture of food will never replace an actual, beautiful plate of food served in a beautiful space. That’s the simple hope I have for little pine: beautiful vegan food in a beautiful space. - Moby

Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta