Arugula Beet salad with Herbed Ricotta
If you're looking for a salad that looks like it came from a restaurant kitchen but takes 10 minutes to make, this is it. A base of creamy herbed ricotta, topped with peppery dressed arugula, sweet julienned beets, toasted walnuts, and shaved parmesan. No cooking required.
Keith has been making composed salads like this for as long as I can remember. It's one of those techniques he picked up during his years in professional kitchens, spreading a creamy base across the plate before building the salad on top. The first time he made this arugula beet salad for me, I was hooked. The herbed ricotta underneath changes everything, turning a simple salad into something that feels truly special.
What I love most about this recipe is how effortless it is. We used canned or pre-cooked beets, so there's no roasting involved. The white balsamic vinaigrette is a simple drizzle of olive oil and vinegar, similar to what we use in our Apple Cider Vinaigrette, just lighter and brighter for this dish. And if you love roasted beets, our Roasted Beet Salad is another sald that's absolutely worth making.
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Simple Ingredients, Beautiful results
- Ricotta. Whole milk ricotta is the foundation of this salad. It brings creaminess and a mild flavor that pairs beautifully with the peppery arugula and sweet beets.
- Fresh rosemary. Finely chopped and mixed into the ricotta, rosemary adds an herby, aromatic note that elevates the whole dish.
- Beets. We use canned or pre-cooked beets here for convenience.
- Arugula. Fresh baby arugula works best. Its peppery bite is the perfect contrast to the creamy ricotta base.
- White balsamic vinegar. Regular dark balsamic will muddy the color of the greens. White balsamic gives you the same tangy sweetness without affecting the presentation.
- Walnuts. Toasted and roughly chopped, they add crunch and a nutty depth that ties everything together.
- Parmesan. Shaved or grated on top, it adds a salty, savory finish to every bite.
👉 See recipe card below for exact quantitites.
🔪 Top tip
Pat the beets dry before julienning. Extra moisture will bleed onto the ricotta and arugula and affect both the flavor and the presentation.
How to make it
- Toast the walnuts. Add them to a dry skillet over medium heat and stir frequently for 3 to 4 minutes until fragrant.
- Make the herbed ricotta. Combine ricotta, finely chopped rosemary, garlic powder, and black pepper in a small bowl and mix well. This is the base that makes this salad special, so take a moment to taste it and adjust the seasoning to your liking.
- Dress the arugula. Toss the arugula with a drizzle of olive oil and white balsamic vinegar until lightly coated. You don't need much, just enough to give the greens a light, bright coating.
- Compose the plate. Spread the ricotta mixture evenly across two plates. Pile the dressed arugula on top, then arrange the julienned beets around the outside. Finish with toasted walnuts and a generous amount of parmesan
Make ahead and storage
- Ricotta: make up to two days ahead and store in an airtight container in the refrigerator. Give it a quick stir before serving.
- Arugula: dress just before serving or it will wilt quickly.
- Beets: keep separate until ready to plate so they don't bleed onto the greens.
- Leftovers: store components separately in the refrigerator for up to one day.
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FAQ
Canned or pre-cooked packaged beets are our go-to. No roasting required. Look for them in the produce section near the salad greens. If you prefer to roast your own, check out our Roasted Beet Salad for Keith's technique.
Baby arugula every time. It's tender, mild, and feathery, the perfect contrast to the creamy ricotta base. Regular arugula is larger and much more peppery, and can overpower the other flavors in this salad.
Goat cheese is the closest swap and works really well here. Spread it across the plate the same way. The flavor will be tangier and a little more pronounced, but equally delicious.
The herbed ricotta can be made up to two days ahead. Keep everything else separate and assemble just before serving so the arugula stay crisp and the beets don't bleed.
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Arugula Beet Salad with Herbed Ricotta recipe
A beautiful composed salad with creamy herbed ricotta, peppery arugula, sweet julienned beets, toasted walnuts, and shaved parmesan. Ready in 10 minutes with no cooking required.
- Total Time: 10 mins
- Yield: 2 salads 1x
Ingredients
- 1 cup ricotta cheese
- 3 cups fresh arugula
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 4 ounces canned or pre-cooked beets, julienned
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- ¼ cup walnuts
- 2 ounces parmesan cheese, shaved or grated
Instructions
- Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Remove from heat and roughly chop. Set aside.
- In a small bowl, combine ricotta, rosemary, garlic powder, and black pepper. Mix well.
- Toss arugula with olive oil and white balsamic vinegar in a separate bowl until lightly coated.
- Divide ricotta mixture and spread evenly across two plates.
- Place the dressed arugula on top of the ricotta.
- Arrange julienned beets around the arugula.
- Top with toasted walnuts and grated or shaved parmesan.
Notes
- Use good ricotta. Whole milk ricotta gives you the creamiest, most flavorful base. Avoid low-fat versions here. The richness is what makes the herbed layer work.
- Canned or pre-cooked beets both work great. Look for pre-cooked packaged beets in the produce section. Drain and pat dry before julienning so they don't water down the plate.
- Toast the walnuts - don't skip it. Two to three minutes in a dry skilled transforms them. It deepens their flavor and adds a crunch that raw walnuts just can't match.
- White balsamic keeps the arugula bright. Regular dark balsamic will muddy the color of the greens. White balsamic gives you the same tangy sweetness without affecting the presentation.
- Prep Time: 10 mins
- Category: Salad
- Cuisine: American
