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Corn and Beet Salad with Ricotta

Easy Corn and Beet Salad with Ricotta

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5 from 1 review

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.

Ingredients

Scale
  • 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

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.

Notes

    • Beets: You can cook them up yourself, or you can buy them pre-cooked and ready to roll at your supermarket – more on that in the post above!

    • Corn: Fresh corn is definitely the way to go with this recipe. We like it raw right off the cob, but you can dunk it in simmering water for a few minutes if you want yours cooked.

    • Thyme: You can find fresh thyme in the produce section of your supermarket. You can also use fresh chopped basil, oregano or even mint!

    • Ricotta Cheese: Get the fancy kind from the cheese section of your supermarket – or even better, take an extra ten minutes and make your own ricotta! It’s so easy and so good.