Roasted Beet & Citrus Salad With Ricotta + Pistachios

This roasted beet and citrus salad with fresh ricotta and crunchy pistachios is perfect for your next dinner party. It's bright, creamy, and satisfying.

By @madiproz

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 lbs beets
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 whole grapefruit
• 1 whole orange
• 1 tbsp grapefruit juice
• 1 tbsp orange juice
• 2 tsp lemon juice
• 1 small shallot
• 2 tbsp fresh herbs
• 1 tbsp honey
• 2 tbsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 cup fresh ricotta
• 0.25 cup toasted pistachios

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub and trim 2 lbs of beets, leaving about 1 inch of stem attached.
3. Place the beets on a large piece of aluminum foil, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
4. Wrap the beets tightly in the foil and place on a baking sheet. Roast in the oven for about 45-50 minutes or until the beets are tender when pierced with a fork.
5. Let the beets cool slightly, then peel and cut them into wedges.
6. Peel and slice 1 grapefruit and 1 orange, saving 1 tablespoon of juice from each.
7. Prepare the dressing by combining 1 tablespoon of grapefruit juice, 1 tablespoon of orange juice, 2 teaspoons of lemon juice, 1 small finely minced shallot, 2 tablespoons of fresh herbs, 1 tablespoon of honey, 2 tablespoons of olive oil, salt, and pepper. Whisk together until emulsified.
8. Spread 1 cup of fresh ricotta evenly over a serving platter.
9. Layer the roasted beets and sliced citrus fruits over the ricotta on the platter.
10. Drizzle the salad with the prepared dressing.
11. Sprinkle 1/4 cup of roughly chopped toasted pistachios on top of the salad.