Zesty Roasted-Beet and Citrus Salad Recipe with Creamy Ricotta

Bursting with vibrant colors and a symphony of flavors, this roasted-beet and citrus salad with ricotta dances across your plate like a culinary masterpiece.

Earthy roasted beets mingle with bright citrus segments, creating a delightful contrast of textures and tastes.

Creamy ricotta adds a luxurious touch, while the pistachio vinaigrette brings a nutty depth that awakens every sense.

Each forkful promises a refreshing and sophisticated experience that breaks free from ordinary salad expectations.

The combination of sweet, tangy, and rich elements makes this dish a true celebration of seasonal ingredients.

Elegantly simple yet stunningly complex, this salad transforms an everyday meal into a gourmet adventure.

Dive into this recipe and let your taste buds embark on an unforgettable journey of flavor and texture.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Calories: 370 kcal

Servings: 5

Ingredients for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

• Beets: Earthy root vegetable that creates a sweet, tender foundation for the salad, choose deep-colored beets with smooth, firm skin.
• Olive Oil: Helps beets roast evenly and adds rich, smooth flavor, select extra virgin for best quality.
• Thyme or Rosemary: Aromatic herbs that infuse subtle herbal notes, fresh herbs provide more intense flavor.

• Grapefruit Juice, Orange Juice, Lemon Juice: Bright citrus components that add tangy freshness and balance, select ripe, juicy fruits.
• Shallot: Delicate onion-like ingredient providing gentle pungent undertone, look for firm, glossy shallots.
• Honey: Natural sweetener that smooths vinaigrette's acidity, choose raw local honey for deeper flavor.
• Herbs: Fresh green herbs that enhance overall brightness, select crisp, vibrant leaves.

• Pistachios: Crunchy nutty element adding texture and richness, select green, unsalted kernels.
• Ricotta: Creamy, mild cheese that provides luxurious contrast, choose fresh, smooth variety.
• Salt and Pepper: Essential seasoning agents that elevate and balance flavors, use freshly ground for best taste.

Kitchen Essentials for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

• Aluminum Foil: Large sheet for creating roasting pouch for beets.
• Rimmed Baking Sheet: Supports foil pouch during roasting process.
• Mortar and Pestle (or Knife): For crushing pistachios.
• Large Bowl: Used for whisking vinaigrette ingredients.
• Whisk: Essential for blending and emulsifying dressing.
• Cutting Board: For preparing citrus and cutting beets.
• Sharp Knife: Needed for peeling and chopping beets and citrus.
• Serving Platter: Displays final salad presentation.
• Toothpick: Helps check beet doneness during roasting.

Presentation Tips for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

• Colorful Plate Presentation: Arrange the roasted beets and citrus wedges on a white ceramic platter to create a stunning visual contrast that highlights the vibrant colors of the ingredients.
• Brunch Centerpiece: Serve this salad as a sophisticated side dish for weekend brunches, pairing beautifully with light egg dishes or fresh croissants to impress your guests.
• Protein Boost Option: Add grilled chicken, seared salmon, or crumbled goat cheese to transform this salad into a complete and satisfying main course for lunch or light dinner.
• Herb Freshness Finish: Sprinkle extra fresh thyme or chopped mint leaves just before serving to enhance the aromatic profile and add a bright, final touch to the dish.

Storage Tips for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

• Smart Prep Timing: Roast beets up to 5 days ahead and store in airtight container inside refrigerator. This technique saves valuable cooking time during busy weekdays.
• Ingredient Freshness Strategy: Keep citrus fruits at room temperature for maximum juice extraction. Refrigerate ricotta and pistachios separately to maintain their optimal texture and flavor profile.
• Make-Ahead Magic: Assemble vinaigrette 2-3 days before serving, storing in sealed glass jar in refrigerator. Shake well before using to restore emulsification and vibrant taste.
• Leftover Love: Store undressed salad components separately to prevent soggy textures. Keep beets, citrus segments, and vinaigrette in individual containers for easy next-day lunch reconstruction or quick meal refreshing.

Directions for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

Roasted Beet Symphony

• Flavor Preparation Kitchen setup with an oven ready for warmth at 375°F, creating a cozy cooking environment.
• Beet Transformation wrap beets in a foil cocoon with olive oil, herbs, salt and pepper, allowing them to roast gently until tender for about 90 minutes.
• Cooling and Peeling gently remove beet skins under cool water, transforming them into tender chunks that sparkle with earthy richness.
• Vinaigrette Magic blend citrus juices, shallots, honey, and olive oil into a smooth, bright dressing that dances with Mediterranean flavors.
• Plating Artistry spread creamy ricotta across a beautiful serving platter, nestling roasted beet chunks and citrus segments throughout, creating a colorful landscape.
• Finishing Touch scatter crushed pistachios across the salad, adding a delightful crunch and nutty whisper to complete this vibrant culinary composition.

Flavor Tweaks for Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

• Wrap beets in foil to lock in moisture and intensify their natural sweetness, creating a melt-in-your-mouth texture that elevates the entire salad experience.
• Replace grapefruit with blood oranges or tangerines for a unique flavor twist that adds vibrant color and unexpected brightness to the dish.
• Roast beets and prepare vinaigrette up to 3 days in advance, storing separately in airtight containers to streamline meal preparation and maximize convenience.
• Substitute ricotta with creamy goat cheese or burrata for a different tangy profile that complements the earthy beets and zesty citrus perfectly.
• Toast additional pistachios for extra nutty flavor and sprinkle some chopped fresh herbs like mint or basil to add layers of complexity and fresh aromatics to the salad.

Vibrant Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

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4.9 from 8 reviews

• Total Time: 1 hour 45 minutes
• Yield: 5 1x

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Description

Roasted-beet and citrus salad blends Mediterranean flavors with earthy undertones. Creamy ricotta and zesty pistachio vinaigrette create a harmonious plate that connects seasonal ingredients with delightful textures.

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Ingredients

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• 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean
• 1 cup (200 g) fresh ricotta
• 1 grapefruit, cut into suprèmes or wedges
• 1 orange, cut into suprèmes or wedges
• ¼ cup toasted shelled pistachios, lightly crushed
• ¼ cup (60 ml) extra-virgin olive oil
• 2 tbsps (30 ml) fresh parsley, tarragon, or chervil, minced
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) grapefruit juice
• 1 tbsp (15 ml) orange juice
• 2 tsps (10 ml) lemon juice
• 2 sprigs thyme or rosemary (optional)
• 1 small shallot, finely minced
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Roasting Beets: Create a sealed aluminum foil packet, coating whole beets with olive oil, herbs, salt, and pepper. Roast at 375°F for 90 minutes until fork-tender.
2. Cooling and Prepping: Let beets cool completely, then peel under running water and slice into rustic 1.5-inch chunks. Separate colors to prevent bleeding.
3. Pistachio Preparation: Crush pistachios using a mortar and pestle, dividing into garnish and vinaigrette portions.
4. Vinaigrette Creation: Whisk together citrus juices, minced shallot, fresh herbs, and honey. Slowly incorporate olive oil, creating a smooth emulsion. Season with salt and pepper to taste.
5. Salad Assembly: Gently toss roasted beets and citrus segments with prepared vinaigrette. Spread ricotta on a serving platter, artfully arrange dressed beets and citrus on top.
6. Final Touch: Add dollops of remaining ricotta and sprinkle reserved crushed pistachios as a delicate garnish before serving.

Notes

• Seal Beet Packet Carefully: Create a tight, leak-proof aluminum foil packet to prevent juice from escaping and ensure even roasting.
• Roast Beets Patiently: Allow 90 minutes cooking time and check tenderness with a fork to achieve perfectly soft, caramelized beets.
• Separate Beet Colors: Keep red beets apart from other ingredients to prevent unwanted color bleeding and maintain visual appeal.
• Emulsify Vinaigrette Slowly: Whisk olive oil gradually into citrus mixture to create a smooth, well-blended dressing that coats ingredients evenly.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 370
• Sugar: 12 g
• Sodium: 120 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 15 mg