Beet & Avocado Salad with Ricotta & Pine Nuts Recipe from Jessica Seinfeld
Step-by-step instructions to make Beet & Avocado Salad with Ricotta & Pine Nuts in just about 1 hour
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Cooking tools:
- Roasting pan
- Aluminum foil
- Oven
- Stove
- Skillet
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Kitchen shears
- Serving bowl
Ingredients
- 12 small beets (red and golden), about 1½ to 2 inches in diameter
- ¼ cup pine nuts
- 2 small grapefruit
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 avocado, sliced
- 1 cup fresh ricotta cheese
- 12 fresh chives
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