Baby Vegetable Salad With Ricotta

1. 1

   Cut tops off beets, leaving 1 inch stems. Wash thoroughly, keeping skin intact. Place in a saucepan and cover with cold water. Bring to a boil. Cook 10 mins, until tender. Drain, cool, peel and halve. Cook remaining vegetables in saucepan of boiling water 2-5 mins, until tender but still crisp. Drain and cool.

2. 2

   Beat ricotta with a fork until light and fluffy. Stir in chives, 1 tbsp of the lemon juice and season. Heap ricotta in center of serving plates. Arrange vegetables around ricotta. Sprinkle vegetables with remaining 1 tbsp lemon juice, drizzle with oil and balsamic vinegar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.