Zero-Waste Beet Salad Recipe by 1 Kitchen and Urban Green Lab
Ingredients:
- House made turmeric ricotta
- Roasted beet
- Beet leaves
- Pickled beet stems
- Marcona almonds
Turmeric Ricotta Ingredients/Directions:
- 1/2 gallon whole milk
- 1/3 cup champagne vinegar
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
***Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F.
***The milk will get foamy and start to steam; remove it from heat if it starts to boil.
***Remove the milk from heat. Pour in the champagne vinegar and the salt. Stir gently to combine.
***Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky yellow curds. Dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of vinegar and wait a few more minutes.
***Set a strainer over a bowl and line the strainer with cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.) Save the whey for later use.
***Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
Roasted Beets Ingredients/Directions:
- 5ea beets, medium sized
- 1 ½ cups whey
- Any leftover herbs, garlic or onion (whatever is in your fridge that is close to being thrown away)
- Salt and pepper to taste
***Preheat your oven to 350 degrees: In a casserole dish or cake pan place 5 medium sized beet roots. Add 1 ½ cups of whey from the ricotta, and your other flavoring items. Wrap with foil and bake at 350 for 1 to 1 ½ hours or until fork tender.
Pickled Beet Stems Ingredients/Directions:
- 5ea beet stems, diced
- 1ea shallot, diced
- 2 Tablespoons of the liquid from the roasted beets, after they are roasted
- 1 cup champagne vinegar
- 1/8 cup granulated sugar
- salt & pepper to taste
***Bring liquids and sugar to a simmer and pour over the shallots and stems. Allow to sit until cool. Wash the beet tops thoroughly then toss with the pickled stems, beets and almonds and place on top of the turmeric ricotta.
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