Quick Roasted-Beet & Citrus Salad Recipe with Ricotta Magic

Roasted-beet magic revamps humble root vegetables into a culinary canvas of vibrant colors and unexpected flavors.

Earthy undertones dance with bright, zesty notes in this surprising salad combination.

Sweet ruby-red vegetables mingle with tangy citrus segments, creating a harmonious blend of contrasting tastes.

Mediterranean-inspired ingredients elevate this dish from simple side to show-stopping centerpiece.

Creamy ricotta adds luxurious texture while nutty pistachios bring delightful crunch and complexity.

Fresh herbs and delicate vinaigrette tie these components together with elegant simplicity.

Each bite promises a sensory journey through robust, balanced ingredients that challenge traditional salad expectations.

What Makes This Roasted-Beet Citrus Salad a Hit

• Roast and Discover Flavor Magic: The slow roasting method transforms ordinary beets into tender, caramelized gems bursting with intense, sweet earthiness that elevates the entire salad experience.
• Citrus Brightness Meets Creamy Comfort: Zesty grapefruit, orange, and lemon wedges cut through the rich ricotta, creating a vibrant, refreshing contrast that dances on your taste buds with each delightful bite.
• Nutty Texture Explosion: Crushed pistachios add a delightful crunch and nutty depth to the vinaigrette, providing a sophisticated textural element that makes this salad both elegant and satisfying.
• Make-Ahead Meal Prep Champion: The beets can be roasted up to 5 days in advance, making this recipe perfect for busy home cooks who want a gourmet dish without last-minute stress.

Ingredients for Roasted-Beet Citrus Salad with Ricotta

Main Ingredients:

Roasted Beets: Sweet, earthy root vegetable that forms the salad’s base. Choose firm, smooth-skinned beets without blemishes.

Citrus Fruits: Fresh grapefruit, orange, and lemon provide bright, tangy flavor. Select ripe, juicy fruits with vibrant color.

Ricotta Cheese: Creamy, mild cheese that adds richness and smooth texture. Look for fresh, high-quality ricotta.

Vinaigrette Components:

Pistachios: Nutty, crunchy ingredient for vinaigrette and garnish. Select roasted, unsalted pistachios for best flavor.

Olive Oil: Essential for creating smooth, emulsified vinaigrette. Choose extra-virgin olive oil for best taste.

Honey: Natural sweetener that balances vinaigrette’s acidity. Use raw, local honey for deeper flavor.

Herbs and Seasonings:

Thyme or Rosemary: Aromatic herb to enhance beet roasting. Fresh herbs provide more intense flavor.

Shallot: Adds mild, sweet onion flavor to vinaigrette. Select firm, unblemished shallots.

Salt and Pepper: Basic seasonings to enhance overall dish flavor. Use freshly ground black pepper for best taste.

How to Assemble the Roasted-Beet Citrus Salad

Step 1: Prepare Oven and Foil Pouch

Warm the oven to 375°F. Create a foil pocket by folding a 12- by 24-inch aluminum sheet and sealing two edges.

Step 2: Season and Roast Beets

• Olive oil
• Thyme or rosemary
• Salt
• Pepper

Place seasoned beets in the foil pouch, seal, and set on a baking sheet. Roast for 90 minutes until easily pierced with a toothpick.

Step 3: Cool and Peel Beets

Allow beets to cool completely. Remove skin by gently rubbing under cold water. Chop into bite-sized chunks. (Optional: Store in refrigerator for up to 5 days)

Step 4: Crush Pistachios

Lightly crush pistachios using a mortar and pestle or knife. Set half aside for garnishing.

Step 5: Create Zesty Vinaigrette

• Grapefruit juice
• Orange juice
• Lemon juice
• Chopped shallot
• Fresh herbs
• Honey

Slowly incorporate olive oil while whisking to create a smooth emulsion. Season with salt and pepper.

Step 6: Assemble and Serve

Gently toss beets and citrus segments with vinaigrette. (Tip: Toss red beets separately to prevent color bleeding)

Spread ricotta on a serving platter. Layer dressed beets and citrus on top. Add dollops of remaining ricotta. Sprinkle reserved crushed pistachios as a final touch.

Pro Tips for Roasted-Beet Citrus Salad Success

• Seal Beets Perfectly: Create a tight, well-crimped foil pouch to trap steam and ensure even, tender roasting without moisture escaping.
• Prevent Beet Staining: Wear disposable gloves when peeling to avoid colorful hands, and toss red beets separately to maintain the salad's vibrant appearance.
• Emulsify Vinaigrette Smoothly: Whisk olive oil gradually and consistently to create a silky, well-blended dressing that coats ingredients evenly.
• Enhance Flavor Layer: Crush pistachios coarsely to release natural oils and create textural contrast in the vinaigrette and garnish.
• Chill Beets Strategically: Let roasted beets cool completely before peeling to make skin removal easier and preserve their intense, sweet flavor.

Storage Instructions for Roasted-Beet Citrus Salad

• Refrigeration: Store leftover roasted beets and salad components separately in airtight containers for up to 3-4 days to maintain freshness and prevent soggy textures.
• Separation Strategy: Keep ricotta, vinaigrette, and citrus wedges in individual sealed containers to preserve their unique textures and prevent flavor mixing.
• Gentle Reheating: Warm beets briefly in a microwave or low-temperature oven for 30-45 seconds, ensuring they remain tender and do not dry out. Serve chilled or at room temperature for optimal taste and texture.

What to Serve with Roasted-Beet Citrus Salad

• Pair with Crisp White Wine: Enjoy this vibrant salad with a chilled sauvignon blanc or pinot grigio, which complements the citrusy brightness and cuts through the rich ricotta.
• Match with Herbal Gin Cocktail: Create a refreshing gin cocktail with fresh thyme or rosemary to echo the herb notes in the salad, enhancing the earthy beet and zesty citrus flavors.
• Serve Alongside Crusty Bread: Select a rustic sourdough or artisan bread to soak up the tangy pistachio vinaigrette and provide a delightful textural contrast to the soft beets and creamy ricotta.
• Complement with Nutty Side Dish: Add a quinoa or farro salad with extra toasted pistachios to double down on the nutty undertones and provide a protein-rich accompaniment to this light, refreshing dish.

Variations for Roasted-Beet Citrus Salad You’ll Enjoy

• Roasted Root Medley: Swap beets with a colorful mix of carrots, parsnips, and sweet potatoes for a vibrant, earthy alternative that maintains the dish's rustic charm.
• Mediterranean Fusion Salad: Replace ricotta with crumbled feta cheese and add kalamata olives and fresh mint to give the salad a Greek-inspired Mediterranean profile.
• Smoky Autumn Remix: Incorporate roasted butternut squash instead of beets, and use smoked almonds in place of pistachios for a warming, autumnal version with deep, rich flavors.
• Tropical Citrus Escape: Substitute standard citrus with blood oranges, tangerines, and mandarin segments, then swap ricotta for coconut cream to create a bright, tropical interpretation of the original recipe.

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

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4.8 from 22 reviews

• Total Time: 1 hour 45 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired roasted-beet and citrus salad blends earthy roots with zesty fruit. Creamy ricotta and nutty pistachio vinaigrette elevate this elegant dish, inviting you to savor complex layers of flavor and texture.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean
• 1 grapefruit, cut into suprèmes or wedges
• 1 orange, cut into suprèmes or wedges
• 1 cup (200 g) fresh ricotta

Herbs and Seasoning:

• 2 sprigs thyme or rosemary (optional)
• 2 tablespoons (30 ml) fresh parsley, tarragon, or chervil, minced
• Kosher salt and freshly ground black pepper, to taste

Dressing and Additional Ingredients:

• ¼ cup (60 ml) extra-virgin olive oil
• ¼ cup toasted shelled pistachios, lightly crushed
• 1 tablespoon (15 ml) grapefruit juice
• 1 tablespoon (15 ml) orange juice
• 2 teaspoons (10 ml) lemon juice
• 1 small shallot, finely minced
• 1 tablespoon (15 ml) honey

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Instructions

1. Prepare a heat-resistant aluminum foil packet by folding and crimping edges to create a sealed pouch for roasting beets.
2. Coat whole beets with olive oil, aromatic herbs, salt, and pepper, then enclose them securely in the foil packet.
3. Roast the foil-wrapped beets in a preheated oven at 375°F for approximately 90 minutes, or until they can be easily pierced with a fork.
4. Allow roasted beets to cool completely, then gently remove skins under cool running water.
5. Slice cooled beets into rustic chunks, approximately 1.5 inches in size.
6. Roughly crush pistachios using a mortar and pestle or sharp knife, dividing the batch for garnishing and vinaigrette.
7. Craft the vinaigrette by combining citrus juices, minced shallot, fresh herbs, and honey in a mixing bowl.
8. Gradually incorporate olive oil into the citrus mixture, whisking continuously to create a smooth emulsion.
9. Season vinaigrette with salt and pepper, adjusting flavors to taste.
10. Carefully toss roasted beet chunks and citrus segments with the prepared vinaigrette, keeping red beets separate to prevent color bleeding.
11. Spread a layer of ricotta on a serving platter, arranging dressed beets and citrus attractively on top.
12. Add dollops of remaining ricotta and sprinkle reserved crushed pistachios as a final garnish before serving.

Notes

• Roasting beets in a sealed foil pouch helps retain moisture and intensifies their natural sweetness, creating a more flavorful foundation for the salad.
• Prepare beets ahead of time and store in the refrigerator for up to 5 days, making meal prep easier and more convenient.
• Separate red beets when tossing to prevent color bleeding, ensuring a visually appealing and clean presentation of the salad.
• Whisking olive oil slowly into the vinaigrette creates a smooth, emulsified dressing that coats ingredients evenly and enhances flavor.
• Crushing pistachios before adding to the vinaigrette releases their oils, intensifying the nutty flavor and adding a delightful textural element.
• Dolloping ricotta directly on the serving platter creates an elegant, rustic presentation that invites diners to mix and enjoy the different components.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 9 g
• Sodium: 200 mg
• Fat: 36 g
• Saturated Fat: 7 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 40 mg