Chef Hakim Salaam, head of our Culinary Arts program, shares some of his favorite recipes.
Roasted Beet Salad with Whipped Ricotta & Citrus Vinaigrette
Makes 6 servings.
Courtesy of the Blackhawk Technical College Culinary Arts program.
For the Salad
- 2 golden beets
- 2 red beets
- Olive oil
- Salt and pepper
- 3 cups arugula
- 2 oranges, segmented
- 2 oz. toasted pistachios, coarsely chopped
- Micro herbs or baby basil, for garnish
Whipped Ricotta
- 24 oz. whole-milk ricotta
- 4 oz. crème fraîche
- 2 oz. honey
- 1 oz. fresh lemon zest
- 4–6 oz. beet root powder
- Salt and white pepper, to taste
Citrus Vinaigrette
- ¼ cup fresh orange juice
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh lime juice
- ¼ cup champagne or white wine vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1 garlic clove, minced
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ cup extra-virgin olive oil
- ½ cup vegetable oil
- 1 Tbsp. chopped parsley, optional
- 1 tsp. chopped thyme, optional
Roast the Beets
Preheat oven to 400°F. Keep red and golden beets separate to prevent staining. Drizzle with olive oil, season with salt and cover with foil. Roast 35–45 minutes, or until fork-tender. Cool, peel and cut into wedges or rounds.
Make the Whipped Ricotta
Blend ricotta, crème fraîche, honey, lemon zest and beet root in a food processor until smooth and airy. Season with salt and white pepper. Chill until ready to serve.
Make the Vinaigrette
Whisk together citrus juices, vinegar, Dijon, honey, garlic, salt and pepper. Slowly drizzle in the oils while whisking until smooth and emulsified. Stir in parsley and thyme, if desired. Adjust sweetness, acidity and seasoning to taste. Refrigerate until ready to use.
Assemble
Spread a generous spoonful of whipped ricotta on each plate. Lightly toss arugula with olive oil, salt and pepper and place over the ricotta. Arrange roasted beets and orange segments on top. Drizzle with citrus vinaigrette and finish with toasted pistachios and micro herbs or baby basil.