Corn and Beet Salad with Ricotta

This simple recipe for corn and beet salad with ricotta pairs two favorite summer vegetables with a bed of creamy ricotta for a perfect summer side dish. A great accompaniment to grilled chicken, fish or steak, or all on its own as a light lunch!

Beets are in season from June to September, and sweet local corn is coming into season right now, and in my house it is ALWAYS ricotta cheese season, so I figured these three taste sensations were meant to be together.

This one started with the beets.  You need about four cooked beets for this recipe – you can use either the deep red ones or the gorgeous yellow ones, or you can use both!  There are various ways to get yourself some cooked beets.

You can do what I do and ask my mama to get you some beets at the farmers market…

And, um, to cook them for me.

Or, you can cook them up yourself, and here’s a handy and easy method from my friends at The Kitchn.  I’m keeping this on hand in case my mama ever decides enough is enough with all the cooking beets for me thing.

This simple recipe for corn and beet salad with ricotta pairs two favorite summer vegetables with a bed of creamy ricotta for a perfect summer side dish. Click to TweetLast but not least, you can buy beets already peeled and cooked and ready to go.  I’ve never tried the ones in the can (leave a comment below if you have and tell us how they are) but I do love these cooked beets in the package from Love Beets, which I buy on the regular in the produce section of my supermarket.

One way or the other, get your mitts on some cooked beets, and let’s make salad out of them!

Here’s how you make scrumptious summertime corn and beet salad with ricotta!

Once you have your beets, cut them up into little squares.  Next, cut the kernels off of a couple of ears of fresh corn.  Personally we like our corn kernels right off the cob when it is in season, but if you like your corn best cooked then just dunk the kernels in a little simmering water for about a minute and then drain them.

Now!  Spread some creamy, dreamy ricotta over the bottom of a serving dish (or you can do this on individual plates).  Get the best ricotta you can find – more and more you can find fabulous fresh ricotta wherever they keep the fancy cheese in your supermarket.

Or if you have an extra ten minutes, you can make your own!   Here’s a quick video showing how easy that is…

Sprinkle your beautiful beets and corn over the ricotta, drizzle on a little olive oil, sprinkle everything with salt and pepper and scatter a little fresh thyme on top.  And that’s it!  Happy beet season, my friends!

Want to round out your meal? This recipe pairs well with...

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Corn and Beet Salad with Ricotta

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• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 1x
• Category: Salad
• Method: No Cooking
• Cuisine: American

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Description

This simple recipe for corn and beet salad with ricotta pairs two favorite summer vegetables with a bed of creamy ricotta for a perfect summer side dish.

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Ingredients

• 2 ears sweet corn
• 4 beets, cooked, peeled and cut into small chunks
• 2 cups fresh ricotta cheese
• Fresh thyme
• 1 tablespoon olive oil
• Sea salt and fresh ground pepper

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Instructions

1. Cut kernels from corn.  We like them raw, but if you want them cooked, dunk them for a few minutes in simmering water and drain well.
2. Spread ricotta over the bottom of a serving dish, or divide among individual dishes.  Scatter corn and beets on top.
3. Drizzle salad with olive oil, sprinkle with salt and pepper and scatter fresh thyme on top.  Serve at once.

2996.6 g729.5 mg20.2 g10.9 g0 g15.6 g1.8 g16 g63.2 mg

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!