Best with Organic Cooked Beets

Kale Salad with Beets, Pears, and Ricotta Fritters

Prep Time: 20 min // Cook Time: 10 nin Servings: 3 - 4

What to do

  1. Whisk together all of the ingredients for the ricotta fritters in a mixing bowl until well combined.
  2. Heat 3-4 tablespoons of olive oil (or cooking oil) in a  cast iron skillet over medium-high heat.
  3. Once the skillet is hot, form small circular patties out of the ricotta mixture and place in the hot skillet, leaving about 1 inch of room between the patties.
  4. Cook for two minutes and then carefully flip, cooking another two minutes. The fritters will be golden brown.
  5. Add the kale, sliced pears, pecans, and beets to a serving bowl.
  6. Whisk together olive oil, balsamic vinegar, pure maple syrup, and sea salt in a small mixing bowl.
  7. Drizzle desired amount of dressing over the kale salad and toss until everything is coated.
  8. Serve salad on plates with ricotta fritters on top.

What you’ll Need

Ricotta Fritters

1 cup whole milk ricotta

1 large egg, beaten

1 clove garlic, minced

5 tablespoons all-purpose flour

3 tablespoons panko breadcrumbs

1 teaspoon Herbes de Provence

3/4 teaspoon sea salt

Kale Salad

2 large heads kale, chopped

1 bosc pear, thinly sliced

1/4 cup raw pecans, chopped

1 8.8-ounce package Love Beets Organic Cooked Beets, chopped

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoons pure maple syrup

Sea salt to taste