Beet Salad with Ricotta Salata and Black Olive Croutons Recipe

Name: Beet Salad with Ricotta Salata and Black Olive Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons prepared black olive paste (not tapenade); 1 tablespoon extra-virgin olive oil; 2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup); 3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch; 3 ounces frisee (French curly endive), cut into bite-size pieces, or baby arugula (2 cups); 1/4 pound ricotta salata; 1/3 cup finely chopped shallot; 1 1/2 tablespoons whole-grain mustard; 1 1/2 tablespoons white-wine vinegar; 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons soy sauce; 1/4 teaspoon salt; 3 tablespoons grapeseed oil

Servings: persons

2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisee (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

1
Put oven rack in middle position and preheat oven to 400F.
2
Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat.
3
Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes.
4
Cool in pan on a rack, then transfer to a small bowl.
5
Increase oven temperature to 425F.
6
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
7
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins.
8
Trim beets and halve lengthwise.
9
Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
10
Season with pepper.
11
Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper.
12
Divide beets among 8 plates and top with frisee.
13
Drizzle frisee with remaining vinaigrette and sprinkle croutons on top.
14
Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons prepared black olive paste (not tapenade), 1 tablespoon extra-virgin olive oil, 2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup), 3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch, and more.

Yes, Beet Salad with Ricotta Salata and Black Olive Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad with Ricotta Salata and Black Olive Croutons

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