• Web Exclusive
• Vegetarian
• Make-Ahead

Ingredients

1. 2 medium golden beets (3/4 pound), tops discarded
2. 2 medium red beets (3/4 pound), tops discarded
3. 3 tablespoons pine nuts
4. 2 scallions, thinly sliced
5. 1 1/2 tablespoons extra-virgin olive oil
6. 1 1/2 tablespoons red wine vinegar
7. 1 tablespoon plus 1 teaspoon chopped dill
8. 1 tablespoon plus 1 teaspoon chopped mint
9. Kosher salt and freshly ground pepper
10. 2 cups packed baby arugula
11. 3/4 cup fresh ricotta cheese

Directions

1. Preheat the oven to 400°. Set the beets in a small baking dish, add 1 cup of hot water and cover with foil. Bake for about 45 minutes, until the beets are tender when pierced with a knife. Drain and let stand until cool enough to handle. Using a paper towel, rub the skins off the beets. Cut the beets into 1/2-inch dice.
2. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Transfer the pine nuts to a small bowl.
3. In a large bowl, gently toss the beets with the scallions, olive oil, vinegar and 1 tablespoon each of the dill and mint. Season with salt and pepper. Add the arugula and toss to coat. Transfer the salad to plates. Spoon 2 tablespoons of the ricotta over each salad and season the ricotta with pepper. Sprinkle with the pine nuts and the remaining 1 teaspoon each of dill and mint. Serve at once.

Make Ahead

The beets can be made through step 1 up to 2 days in advance.