Roasted Beet, Heirloom Tomato Salad with Ricotta Salata



It’s the peak of summer harvest here in the Pacific Northwest. Gardens are over-flowing with the bounty. Local farmers markets are saturated with the vivacious tastes, smells, and colors of the season. Co-workers bring in boxes full of produce, letting the bright colors seep into the office, laying out the summer bounty in the break room, making the donuts seem sad and desperate. Neighbors drop off baskets overflowing with greens, yellows, oranges, reds, and purples so deep and rich you can hardly believe it.

Your mind starts to race as you think of all the recipes to be explored. Your heart quickens as you dream of the canning to be done; to capture the tastes to be savored on a cold winter day as you open summer captured in a jar. You start to salivate as you think of sitting down to a meal, oh the cooking to be done! But instead of turning on the stove and tying the apron strings on, you slice a tomato and sprinkle it with salt, taking a bite of it raw. It is perfection on the tongue, so sweet and juicy; it makes you wonder what piece of plastic has been posing as a “tomato” the rest of the year in your grocery store. Yes, it’s time to enjoy the splendor of what the good earth has to offer.


Simple recipes are where these fruits of the farm perform best, giving you ovation after ovation. Let the taste of summer shine on your table tonight or make the guests at the next potluck blush with this stunning side-dish.   Not only does it look like paradise on a plate, on the palate it is perfection.

I call for Ricotta Salata in this dish. It can be found in almost any store that has a cheese section. It is ricotta that has been salted and pressed and it is one of my absolute favorites. It shines on a cheese board, brining simplicity to the table; it takes your salads to another worldly level with its dry salty chew and makes Feta look like a soggy sad mess.
IMG_5037 IMG_5039 IMG_5042 IMG_5044 IMG_5046


Roasted Beet, Heirloom Tomato Salad with Ricotta Salata


  • 4 small roasted beets
  • Tomatoes- the more variation in color and size the better
  • 2 tablespoons parsley leaves
  • ¼ cup Ricotta Salata crumbled
  • 2 tablespoons good quality Extra Virgin Olive Oil
  • Fine salt to taste
  • Freshly ground pepper to taste


  1. Roast the beets wrapped in foil at 400 for 45-60 minutes until soft once they cool peel and slice thin
  2. Slice the tomatoes (again variation is key)
  3. Arrange tomatoes and beets on a plate
  4. Crumble Ricotta Salata, sprinkle parsley leaves, drizzle the top in olive oil
  5. Add salt and pepper to taste




To summer salads so good you don’t eat a main course.

Marcella Rose



The following two tabs change content below.
Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

Latest posts by Marcella Rose (see all)

Add Your Comment