Baby Vegetable Salad With Ricotta - cooking recipe

Ingredients

1 bunch baby beets
1 bunch baby carrots, trimmed and washed
1 bunch asparagus, ends trimmed
4 oz green beans, trimmed
4 oz snow peas, trimmed
1 1/2 cups ricotta cheese
2 tbsp finely chopped chives
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Preparation

Cut tops off beets, leaving 1 inch stems. Wash thoroughly, keeping skin intact. Place in a saucepan and cover with cold water. Bring to a boil. Cook 10 mins, until tender. Drain, cool, peel and halve. Cook remaining vegetables in saucepan of boiling water 2-5 mins, until tender but still crisp. Drain and cool.
Beat ricotta with a fork until light and fluffy. Stir in chives, 1 tbsp of the lemon juice and season. Heap ricotta in center of serving plates. Arrange vegetables around ricotta. Sprinkle vegetables with remaining 1 tbsp lemon juice, drizzle with oil and balsamic vinegar and serve.