Roasted Beet and Orange Salad with Marie Sharp’s Orange Pulp Habanero – The Pepper Pantry

Ingredients

• 1 pound golden beets (4 small), trimmed and scrubbed
• 1 pound red beets (4 small), trimmed and scrubbed
• 2 tablespoons olive oil, divided
• Kosher salt
• 1 tablespoon Marie Sharp’s Orange Pulp Habanero Sauce
• 1 small shallot, thinly sliced into half-moons
• ¼ teaspoon lemon zest plus 1 ½ tbsp lemon juice
• ½ teaspoon honey
• 2 cups baby arugula
• 1 navel orange, peeled and sliced into ¼ “ rounds
• 1 mandarin orange, peeled and sliced into ¼ “ rounds
• 2 teaspoons roasted and salted pistachios, chopped
• Flaky salt
• 2 ounces ricotta salata, shaved