Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vin | Fronk Recipes

Name: Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vin | Fronk Recipes
Ingredients: 2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean; 1/4 cup (60ml) extra-virgin olive oil, divided; 2 sprigs thyme or rosemary (optional); Kosher salt; freshly ground black pepper; 1/4 cup toasted shelled pistachios (about 2 ounces; 55g); 1 grapefruit, cut into suprèmes or wedges , 1 tablespoon (15ml) juice reserved separately; 1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately; 2 teaspoons (10ml) juice from 1 lemon; 1 small shallot, finely minced (about 1 ounce; 30g); 2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil; 1 tablespoon (15ml) honey; 1/2 cup (100g) fresh ricotta

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Ingredients

2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
1/4 cup (60ml) extra-virgin olive oil, divided
2 sprigs thyme or rosemary (optional)
Kosher salt
freshly ground black pepper
1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
1 grapefruit, cut into suprèmes or wedges , 1 tablespoon (15ml) juice reserved separately
1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
2 teaspoons (10ml) juice from 1 lemon
1 small shallot, finely minced (about 1 ounce; 30g)
2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
1 tablespoon (15ml) honey
1/2 cup (100g) fresh ricotta