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.
Ingredients
Scale
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
Instructions
- Prepare a heat-resistant aluminum foil packet by folding and crimping edges to create a sealed pouch for roasting beets.
- Coat whole beets with olive oil, aromatic herbs, salt, and pepper, then enclose them securely in the foil packet.
- 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.
- Allow roasted beets to cool completely, then gently remove skins under cool running water.
- Slice cooled beets into rustic chunks, approximately 1.5 inches in size.
- Roughly crush pistachios using a mortar and pestle or sharp knife, dividing the batch for garnishing and vinaigrette.
- Craft the vinaigrette by combining citrus juices, minced shallot, fresh herbs, and honey in a mixing bowl.
- Gradually incorporate olive oil into the citrus mixture, whisking continuously to create a smooth emulsion.
- Season vinaigrette with salt and pepper, adjusting flavors to taste.
- Carefully toss roasted beet chunks and citrus segments with the prepared vinaigrette, keeping red beets separate to prevent color bleeding.
- Spread a layer of ricotta on a serving platter, arranging dressed beets and citrus attractively on top.
- 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