Pickled Strawberry and Roasted Beet Salad on Ricotta
Ingredients
4small beets
10-16strawberries
1cupIsraeli couscous
1cupricotta cheese
2teaspoonshoney
2cupsarugula
½cupchampagne vinegar
1tablespoonhoneyplus 2 teaspoons
1star anise
1cinnamon stick
1tablespoonfresh mint
kosher salt
¼cupfruity olive oil
1tablespoonreserved pickling vinegar
¼cupMarcona almondshalved or chopped
1tablespoonfresh mint
Instructions
Wrap beets in foil and coat with olive oil and salt. Seal well and roast in a 400 degree oven for 20-25 minutes or until tender. Allow to cool and remove skin. Slice in discs or serve whole depending on size of beets. *I use a small spoon to gently scrape the soft skin from the beet and then discard.
In a small saucepan, bring vinegar and 1 tablespoon honey to a boil with star anise and cinnamon stick. Cook for 3 minutes then remove from heat and let cool. Add strawberries and marinate for 20 minutes to 1 hour. Remove from pickling liquid and set aside.
In another small saucepan, bring 3 cups water to boil, add 1 teaspoon kosher salt and then couscous. Cook to package directions then rinse under cold water and drain.
In a small bowl combine ricotta and 1 teaspoon honey and mix well to combine. Set aside.
Combine olive oil, reserved picking vinegar and remaining teaspoon of honey in a small bowl and whisk well for dressing.
Toss arugula with dressing. Spread ricotta mixture on a plate, top with arugula, strawberries, couscous and beets. Garnish with almonds and extra dressing as desired. Add fresh mint to taste.