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U.S. Highbush Blueberry Council

Roasted Beet Salad with Pickled Blueberries, Buttermilk, Ricotta & Spiced Pecans

Roasted Beet Salad with Pickled Blueberries, Buttermilk, Ricotta & Spiced Pecans

Asheville Innovator Chef Katie Button, Curate & Nightbell Restaurants

This roasted beet salad with pickled blueberries, buttermilk ricotta and spiced pecans might be a mouthful to say, but one bite of this salad and the flavor will leave you speechless. Try the roasted beet salad as an appetizer at your next get together to show your guests your culinary genius.


Lemon Vinaigrette Ingredients

  • 3 lemons supremed, juice reserved
  • 1-1/2 lemons zested
  • 1 tablespoon honey
  • 2 teaspoons sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt

Spiced Pecans Ingredients

  • 1 cup roughly chopped pecans, toasted
  • 1/4 cup granulated sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground love
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 egg white

Pickled Blueberries Ingredients

  • 1 cup frozen blueberries, thawed
  • 2 cups blueberry vinegar
  • 1 cup water
  • 2 sticks Ceylon cinnamon
  • 6 each cloves
  • 4 each allspice berries
  • 1 whole star anise

Salad Ingredients

  • 8 ounces arugula
  • Lemon vinaigrette
  • 10 ounces ricotta cheese
  • 2 pounds roasted beets
  • 4 ounces spiced pecans
  • 8.5 ounces pickled blueberries


Beet Instructions

  1. Preheat oven to 400F.
  2. Wash 2 lbs of beets, and trim off beet tops, scrub if needed. Season with salt and olive oil and loosely wrap in foil, wrapping large beets individually, and small ones (3-5 beets) in one pack together.
  3. Roast beets for 45 minutes to 1 hour. Check every 25 minutes until beets are fork tender. Cut into 1 inches pieces/wedges.
  4. Peel beets.  Set aside.

Lemon Vinaigrette Instructions

  1. In a blender, blend together lemon juice, lemon zest, honey and sugar.
  2. Slowly blend in olive oil.
  3. Season with salt to taste.

Spiced Pecans Instructions

  1. Preheat oven to 300.
  2. Toss all ingredients except for egg whites in a large bowl. Mix well.
  3. Next, add the egg whites and stir by hand to coat.
  4. Pour mixture onto a full sheet tray lined with a piece of parchment paper and back for 45 minutes or until dry, crumbly, and the sugar is just starting to brown.