A refreshing and easy way to use up some BEAUTIFUL summer produce! Creamy, whipped ricotta swirled with bright, fresh herbs is the perfect complement to these sweet beets and crisp zucchini marinated in a tangy, shallot vinaigrette. It is the most satisfying side dish on any summer table and can be done without turning on the heat!


1 small shallot, finely diced
4T white wine vinegar or 1 lemon juiced
4T olive oil
1/4t thyme

5 small roasted beets, 1/4″ slice – buy them or make your own here
1 large zucchini, peeled into noodles

1-1 1/2c whole milk ricotta
3c whole milk
1T white vinegar or lemon juice

2T mint, chopped
2T chives, chopped (use whatever herbs you have on hand, basil and dill would be good here too)


Whisk together shallot, white wine vinegar, olive oil, thyme and a little salt and pepper. Place beets in a shallow dish then pour dressing over to marinate for 20+ min. Spread zucchini out on a towel, sprinkle with salt and allow to sit for 20-30 minutes to draw out some of the moisture.

If you have ricotta, skip this part. Bring milk to almost a boil then turn off the heat, pour in vinegar and give it a light stir. Allow to sit for 5-10 minutes. Strain with cheese cloth or a fine mesh strainer, let sit for 5-10 minutes until most of the liquid is gone and it looks like ricotta.

Dump ricotta into the food processor and pulse until smooth, scraping the sides down a few times. Stir in the chopped herbs with a small pinch of salt.

Plate the whipped ricotta, pile on some beets and zucchini then drizzle the leftover dressing on top.


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