Pickled Beet Salad with Peaches and Whipped Ricotta | RICARDO

Ingredients

• 1 container (300 g) ricotta cheese
• 1 tbsp (15 ml) olive oil, plus more for serving
• 1/4 tsp red pepper flakes
• 2 cups (50 g) arugula
• 1 1/2 cups (330 g) thin wedges pickled red beets, homemade or store-bought
• 3 ripe peaches, pitted and cut into thin wedges
• 1 tbsp (15 ml) honey
• 3 tbsp mixed tender herbs, finely chopped (such as dill, mint, chives)
• 2 tbsp roasted sunflower seeds
• Fleur de sel