Baby Vegetable Salad With Ricotta

• 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

1. 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.
2. 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.

baby beets, baby carrots, green beans, snow peas, ricotta cheese, chives, lemon juice, extra virgin olive oil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/25435 (may not work)