6 medium beets
3 tbsp olive oil (plus more for cooking)
1 tbsp lemon juice
Optional: 1 small clove garlic
1/2 cup ricotta cheese
Optional: 1/2 cup chopped walnuts
1/2 tsp salt
Garnish: minced chives
Roast or grill the beets. If you roast them, peel and slice the beets once they’re cooked; if you grill them, peel and slice them first.
In a medium bowl, combine the oil, lemon juice, and garlic. Add the beets to the dressing and toss to coat them thoroughly.
Lift the beets out of the dressing and divide them onto 4 to 6 salad plates.
Divide the ricotta between the 4 to 6 salads, dolloping small bits of ricotta on and around the beets.
Top with the walnuts, if you like. Drizzle the salads with the dressing left behind in the bowl.
Sprinkle with the salt (add more to taste, if you like) and chives.