The first time I tried this dish, I was completely blown away. It’s deceptively simple, but every bite was beyond delicious. I’ve had plenty of beet salads with goat cheese and sunflower seeds, but this version takes things to another level. The beets were perfectly roasted and lightly pickled, adding a bright, tangy contrast. The ricotta was rich, buttery, and incredibly creamy. And the real standout? The crisp, nutty crackers, generously sprinkled with pistachios and finished with a drizzle of good olive oil. Every element was thoughtfully elevated—it’s the kind of dish you can’t stop thinking about.
Prep Time
10 minutes
Cook Time
75 minutes
Serves
2
Ingredients
- 2 beets roasted
- sliced almonds, walnuts and pistachios ( 1/3 cup)
- labneh 1 cup
- olive oil ( good quality)
- spring of dill
- mircogreens
- Lemon ( lemony vinaigrette)
Steps
1
Take each beet and wrap them individually with foil, making sure its fully covered. Heat oven 360 degrees and roast for 45- 60 mins. Once roasted cut of all the skin and chop into medium-sized pieces. If you prefer, you can also use pickled beets which add a tangy flavour.
2
In a pan, roast all the nuts together. Once roasted, chop them all together roughly. Used sliced almonds, walnuts and pistachios.
3
Take the labneh and spread some on a nice plate with the back of a spoon. Add the pieces of roasted beets to the plate. Do it carefully so you don’t spread the beet juice over the yogurt. Sprinkle on the nuts. Squeeze on some lemon or you can toss the beets in a lemon vinaigrette before you place them on the yogurt.
4
Add sprigs of dill and place it artisically around the beets. Drizzle on some olive oil. Sprinkle on some salt.
5
Add some microgreens and grate on some lemon rind. This adds a fresh tangy flavour. The peppery microgreens adds a spicy refreshing flavour.
At Heavenly Table, I love sharing simple, delicious takes on our favorite dishes—like Savio Volpe’s famous beets and ricotta. This recipe is incredibly versatile and easy to make at home, with plenty of room for substitutions without losing any flavor.
Swap in labneh, whipped feta, ricotta, or mascarpone—whatever creamy base you love. Use any nuts you prefer, just be sure to toast them for that deep, toasty crunch. Or, for a fun twist, crumble a crispy, nutty cracker over the top. Finish with good olive oil and a squeeze of lemon, which brightens everything and brings the whole dish together.
The combination of sweet, earthy roasted beets, creamy labneh, crunchy toasted nuts, fresh herbs, and lemon is simple, fresh, and incredibly satisfying. It’s one of those dishes that looks fancy but comes together effortlessly—perfect for your own heavenly table..
