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About the Recipe: This salad is stunning, dotted with autumn colored roasted beets, beet leaves, apples, and walnuts. The maple lemon thyme vinaigrette adds a sweet forest flavor as it combines the whipped ricotta and roasted beets.
Cook’s Note: Make sure that the beet leaves are crisp and fresh when you purchase the beets. Some stores will carry candied beets or golden beets as well as red beets.
Serve the Salad: Spread the whipped ricotta over the bottom of a platter or serving dish. Top with beet leaves; arrange beet chunks over the leaves; scatter apples, and walnuts over the salad. Add a few small whole multicolored beet leaves over the top. Serve any remaining vinaigrette on the side.
pdf for Copy of Recipe – Autumn Roasted Tri-Colored Beet Salad
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