Corn and Beet Salad with Ricotta

  • 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


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.


  • 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


  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.