Counted are the winter days, but the crisp, cold air still lingers. A good moment for a vibrant and nourishing yet light salad. The sweetness and depth of baked beetroot make a great team with fresh ricotta and juicy cherry tomatoes. Peppery arugula and crunchy grilled sourdough bread add some contrast, while the Parmesan “snow flakes” add a bit of richness and flavor. A drizzle of olive oil, balsamic vinegar, and a squeeze of lemon is all you need to finish this salad. Maybe some more grated Parmesan would be a good idea.

Behind the Bite

Beetroot is naturally rich in nitrates, which the body converts into nitric oxide - a compound known to play a role in circulation. The ricotta adds a meaningful calcium boost, while arugula and beetroot together deliver a good dose of folate. Vitamin C from the lemon and cherry tomatoes helps your body absorb more of the plant-based iron in both.

The recipe

Bake the beets

Preheat the oven to 210°C with ventilation.

Wash the beetroots, then place them on a large baking tray lined with parchment paper. Bake the beetroots for about 1 hour and a half, until tender when pierced with a fork. Cool for 15-20 minutes, peel and cut into bite-sized pieces.

Toast the cumin seeds in a stainless steel pan for about 2 minutes, until fragrant.

Grill the sourdough bread on a cast iron grill or in a skillet until crisp and golden on both sides.

Season with a pinch of salt and drizzle lightly with olive oil.

Assemble the salad

Arrange the arugula on a serving plate.

Scatter the beetroot pieces evenly.

Spoon small dollops of ricotta over the salad.

Add the cherry tomatoes, pine nuts and toasted cumin seeds.

Season with a pinch of salt.

Finish

Drizzle over extra virgin olive oil and balsamic vinegar and add a squeeze of lemon and freshly grated Parmesan.

Serve with the grilled sourdough on the side.

Enjoy!

A word on technique

Baking the beets whole and unpeeled, rather than boiling them, keeps their color, sweetness and water-soluble nutrients like folate inside the beet instead of leaching into the cooking water.