Beet, Arugula and Ricotta Salad

Celebrity Chef Steve McHugh

Healthy Living Magazine Steve McHugh

For the Arugula Pesto Ricotta

INGREDIENTS

2CPacked Arugula
1/2T Garlic Minced
1/2C Olive Oil
1T Pine Nuts,Toasted
1/4C Parmesan
2C Ricotta,Fresh
4T Milk
Salt
Freshly Ground Pepper

METHOD:

Make the Pesto first by blending arugula, garlic, salt, pepper, olive oil, pine nuts and parmesan. In a bowl with a whisk, blend the ricotta and milk and whip until fully incorporated and smooth. Add half the pesto and blend. Reserve remaining pesto and season with salt and pepper.

Read: Zucchini Noodle With Cilantro Pesto

For the Beets

INGREDIENTS

Beets, large and of any color
Olive oil
Salt
Pepper

METHOD:

Leave the peels on the beets and coat in olive oil, salt and pepper. Wrap beets in aluminum foil and place into a 350°F oven until a paring knife can be inserted easily to the middle. Remove the beets from the oven and cool, peel and cut into wedges.

For the Salad and Assembly

4 Avocados, peeled and diced small
2C Blood orange supremes
2 Arugula
1/4C Tarragon leaves
4 Beets [from above] Arugula Pesto [from above

ASSEMBLY:

Spread the ricotta over the bottom of a plate. Cover with the beets, avocado, orange, tarragon and arugula. Drizzle the salad with a touch more pesto and serve.

Read: Maple Salmon

Healthy Living Magazine Steve McHugh

Steve McHugh

A restaurant we won’t miss when we’re in San Antonio, farmstarliving.com -listed Chef Steve McHugh, who recently opened Cured in the Peal District, grew up on a Texas farm knowing no other way of life than farm to table.

After a decade in the Big Easy including a stint with the John Besh restaurant La Provence, McHugh opened Cured in 2013. The name speaks to the heritage meats and local sourced pickled heirloom veggies found on the menu.