Baby beets shine like tender jewels in this salad, their color offset by creamy, handmade ricotta. Roasting the beets heightens the sweetness, concentrating their flavor, while the orange adds a touch of brightness. I use baby arugula and watercress here, though you can choose any other baby greens that have a little bite to them.

　　

Ingredients

serves 4

　　1 pound baby beets

　　1 orange, quartered

　　3 sprigs fresh thyme, leaves removed

　　1/2 cup extra-virgin olive oil

　　4 bunches spring radishes, trimmed

　　1 bunch watercress

　　1 bunch baby arugula

　　Kosher salt

　　1 cup Fresh Ricotta (recipe follows)

　　Aged balsamic vinegar, for drizzling

　　

Fresh Ricotta

4 cups whole milk

　　1 cup buttermilk

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Wash the beets and remove the greens. Trim the root ends. Toss the beets with the orange sections and thyme leaves and drizzle with 1 tablespoon olive oil. Wrap tightly in foil and roast for about 1 hour, or until tender. When cool enough to handle, peel the beets and halve them. Discard the oranges and thyme. Sprinkle the cooked beets with salt and toss with 2 tablespoons olive oil.

　　

Step 3

Thinly slice the radishes with a chef’s knife or mandoline. Pick over the watercress and arugula, choosing only the best, most tender tips. Toss with the radishes. Dress the watercress salad with 3 tablespoons of the olive oil and sprinkle with salt.

　　

Step 4

Add a pinch or two of salt and 2 tablespoons olive oil to the ricotta. Stir until smooth and creamy.

　　

Step 5

Set out 4 plates and smear 2 tablespoons ricotta in a stripe down the middle of each. Arrange the beets on top of the ricotta. Drizzle with the remaining olive oil and 1 teaspoon of aged balsamic per plate. Divide the watercress salad into 4 portions and place to the side of the beets on the plate.

　　

Fresh Ricotta

Step 6

Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.

　　

Step 7

Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.

　　Ethan Stowell's New Italian Kitchen