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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Pistachio Preparation: Crush pistachios using a mortar and pestle, dividing into garnish and vinaigrette portions.
- 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.
- 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.
- 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