Ste. Anne’s Spa | Spring Beet Salad

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Recipes

Spring Beet Salad

This fresh and vibrant beet salad features both golden and red beets, whipped ricotta with hints of truffle and lemon topped with chive oil, balsamic reduction, toasted pepitas and orange segments. Perfect for a Spring appetizer or lunch!

Ingredients (makes 4 servings)

2 golden beets

2 red beets

1 orange, cut into segments

1 bunch of frisee leaves

1 bunch of sorrel leaves

Truffled Ricotta

1 cup ricotta

1 1/2 tsp black truffle oil

1 1/2 tbsp olive oil

zest of 1 lemon

1 tbsp salt

Toasted Pepitas

1 cup pepitas

1 tsp ground fennel seeds

1 tbsp olive oil

1 tsp brown sugar

1 tsp salt

1 tsp black pepper

Chive Oil

1 bunch of chives

1 cup olive oil

balsamic reduction

1 cup balsamic vinegar

Maldon pink peppercorn seasoning

1 tsp pink peppercorns

1 tsp fennel seed

1 tsp Maldon salt

Directions

Bring a pot of water to a boil. Add a pinch of salt and beets. Cook until a knife slides into the beet without force. While hot/warm, peel beets. You can use a blue terry towel if desired. Slice beets to a 1/2” thickness. Put aside. In a food processor, mix ricotta, black truffle oil, olive oil, zest of 1 lemon, salt and whip until smooth. Put aside. Next, place pepitas, ground fennel seeds, olive oil, brown sugar, salt and pepper into a bowl and toss until coated. Place onto a lined baking sheet and bake for 12 minutes at 350. Meanwhile, blanch chives for 10 seconds and immediately place them in an ice bath. Place olive oil and chives in a blender and blend until smooth. Drain through cheesecloth. For the balsamic reduction, place balsamic vinegar into a pot and reduce it by 50%. Let cool and place into a squeeze bottle. Lastly, place fennel seeds and pink peppercorns into a sauté pan and toast until fragrant and let cool. Once cooled in batches pulse in a coffee grinder until a coarse grind is achieved add spices to salt and mix.

Assembly:

Lay and spread sliced beets (1 beet per serving) on a plate. Use 2 tbsp of the truffled ricotta, divide and drop onto the plate. Use 1 tbsp of the toasted pepitas and sprinkle on top. Spoon 2 tbsp of the chive oil all over followed by 1 tbsp of the balsamic reduction. Add some orange segments and a few pieces of frisee and sorrel for garnish. Sprinkle Maldon salt and pink peppercorns all over. Enjoy!