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Roasted Beet And Citrus Salad With Ricotta And Lemon

Fruit/Citrus Entrées,Appetizers Salads Fruit
  • 2 each Beets, assorted
  • 1/4 tbsp Extra-virgin olive oil
  • Kosher salt freshly ground black pepper, to taste
  • 1 each Grapefruit, cut into wedges
  • 1 each Orange, cut into wedges
  • 1/2 cup Ricotta cheese, seasoned
  • 2 tbsp Pistachios, chopped
  • 1.  Preheat oven to 375°F (190°C).
  • 2.  Toss beets, 1 tablespoon olive oil, salt and pepper in a medium bowl until beets are coated.
  • 3.  Wrap in foil, transfer to a rimmed baking sheet and place in oven.
  • 4.  Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours.
  • 5.   Remove from oven and allow to cool.
  • 6.  When beets are cool enough to handle, peel by gently rubbing skin under cold running water.
  • 7.  Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.
  • 8.  To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else). Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with pistachios, and serve.

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