Chef Ted Walter, owner of Passionfish Restaurant in Pacific Grove, devised this easy recipe for an early summer Chef Walk at our Farm Stand in Carmel Valley, CA.
Ricotta salata is an aged sheep's milk cheese with a mild flavor and supple texture that works very well in salads and pastas — it's not the very soft variety of ricotta used in lasagna. If you can't find ricotta salata, substitute crumbled feta or goat cheese.
2 pounds assorted baby beets (red, gold or Chiogga)
1/4 cup olive oil
1/2 pound sugar snap peas
Mint Dressing:
1 cup mint
1 small red onion, chopped
2 tablespoons minced fresh garlic
1/2 cup white wine vinegar
1 cup olive oil
Salt and freshly ground pepper, to taste
Salad:
1/4 cup pine nuts, toasted
1/4 cup golden raisins
4 ounces Earthbound Farm Organic Mixed Baby Greens
4 ounces ricotta salata
1 cup Kalamata olives, pitted
Position a rack in the middle of the oven and preheat to 350 degrees F.
Wash the beets well and then toss them in olive oil to coat. Transfer to a shallow baking pan and cover with aluminum foil. Roast 40 minutes or until tender when pierced with the tip of a small knife. Cool, then peel.
Trim the ends from the peas and set aside.
Combine the dressing ingredients in a blender and purée until smooth. Season to taste with salt and pepper.
In a large bowl combine the beets, snap peas, pine nuts, golden raisins, and greens. Add some of the dressing and toss to combine. Divide between 4 chilled salad plates and sprinkle each serving with some of the cheese and olives. Serve immediately.
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