Roasted Beets with Ricotta, Dill and Mint

Ingredients

• 2 medium golden beets (3/4 pound)
• tops discarded
• 2 medium red beets (3/4 pound)
• tops discarded
• 3 tablespoons pine nuts
• 2 scallions
• thinly sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon plus 1 teaspoon chopped dill
• 1 tablespoon plus 1 teaspoon chopped mint
• Kosher salt and freshly ground pepper
• 2 cups packed baby arugula
• 3/4 cup fresh ricotta cheese

Instructions

1. Preheat the oven to 400.
2. Set the beets in a small baking dish, add 1 cup of hot water and cover with foil.
3. Bake for about 45 minutes, until the beets are tender when pierced with a knife.
4. Drain and let stand until cool enough to handle.
5. Using a paper towel, rub the skins off the beets.
6. Cut the beets into 1/2-inch dice.
7. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes.
8. Transfer the pine nuts to a small bowl.
9. In a large bowl, gently toss the beets with the scallions, olive oil, vinegar and 1 tablespoon each of the dill and mint.
10. Season with salt and pepper.
11. Add the arugula and toss to coat.
12. Transfer the salad to plates.
13. Spoon 2 tablespoons of the ricotta over each salad and season the ricotta with pepper.
14. Sprinkle with the pine nuts and the remaining 1 teaspoon each of dill and mint.
15. Serve at once.