Beet, Arugula and Ricotta Salad

Celebrity Chef Steve McHugh

Healthy Living Magazine 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

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.

comments powered by Disqus