Pickled Beet Salad with Peaches and Whipped Ricotta

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