Prepare to revolutionize your salad game with this vibrant and unexpected Corn and Beet Salad with Ricotta! Imagine a dish that combines the sweet crunch of corn, the earthy richness of roasted beets, and the creamy decadence of ricotta cheese - all in one irresistible bite. This isn't just another boring salad; it's a flavor explosion that will transform your summer dining experience and impress even the pickiest eaters at your table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn, cooked
- 2 medium beets, roasted and diced
- 1 cup ricotta cheese
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing the beets. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45 minutes to 1 hour, or until they are tender when pierced with a fork. Once done, remove from the oven and allow to cool before peeling and dicing them into small cubes.
- While the beets are roasting, cook the corn if not already cooked. You can use fresh corn on the cob, frozen corn, or canned corn. If using fresh corn, bring a pot of water to a boil and add the corn cobs. Boil for about 5-7 minutes until tender. If using frozen corn, simply heat it in a pot over medium heat until warmed through. Drain and set aside.
- In a large mixing bowl, combine the cooked corn and diced roasted beets. Gently toss them together to combine.
- In a separate bowl, add the ricotta cheese. Drizzle in the balsamic vinegar and season with salt and pepper to taste. Mix until smooth and creamy.
- Gently fold the ricotta mixture into the corn and beet mixture, ensuring that everything is evenly coated without mashing the ingredients.
- Transfer the salad to a serving platter or individual bowls. Garnish with fresh herbs of your choice, such as basil, parsley, or chives, for added flavor and presentation.
- Serve immediately or refrigerate for up to an hour to allow the flavors to meld together. Enjoy your Corn and Beet Salad with Ricotta!
Tips
- Choose fresh, high-quality ingredients for the best flavor profile
- Roast beets in advance to save time and enhance their natural sweetness
- Use room temperature ricotta for smoother mixing and better texture
- Don't overcook the corn - you want a crisp, sweet bite
- Experiment with different fresh herbs like basil, mint, or tarragon for unique flavor variations
- For a more intense flavor, consider grilling the corn instead of boiling
- Chill the salad for 30 minutes before serving to allow flavors to meld together
- If you're short on time, you can use pre-roasted beets from the grocery store
Nutrition Facts
Calories: 230kcal
Carbohydrates: 30g
Protein: 10g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
