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Baked beetroot salad with lemon ricotta

A lovely and beautiful baked beetroot salad that is sure to impress!

Course Salad, Side Dish
Cuisine International, Nordic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 500 gr (17.6 oz) beetroot
  • 60 gr (2.1 oz) baby spinach
  • salt
  • freshly ground pepper
  • olive oil

Lemon ricotta

  • 125 gr (4.4 oz) ricotta cheese
  • zest from 1/2 organic lemon
  • 1 tsp lemon juice
  • 1 pinch of freshly grated nutmeg
  • 20 gr (0.7 oz) unsalted pistachios


  1. Peel the beetroots and cut them into medium sized cubes. Place beetroot on a baking sheet and drizzle with olive oil and sprinkle with salt and freshly ground pepper. Bake the beetroot at 225 degrees (440 f) for approx. 20 minutes.

  2. Mix the ricotta with lemon zest and juice, nutmeg and freshly ground pepper.

  3. Rinse the spinach and place it on two plates.

  4. Place the baked beets on top and sprinkle with coarsely chopped pistachios.

  5. Garnish with extra lemon zest, sprinkle with pepper and salt and drizzle with a good olive oil.

  6. Serve the salad with the lemon ricotta.