Roasted-Beet and Citrus Salad with Ricotta | Jacuzzi Vineyards

Name: Roasted-Beet and Citrus Salad with Ricotta | Jacuzzi Vineyards
Ingredients: 2 pounds beets, unpeeled, greens removed, scrubbed clean; 2 sprigs thyme or rosemary (optional); Kosher salt and freshly ground black pepper; 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon juice reserved separately; 1 Fuyu persimmon, cut into 1 ½ inch chunks; 2 teaspoons juice from 1 lemon; 1 small shallot, finely minced; 1 tablespoon honey; 1/2 cup fresh ricotta; 1 cup arugula

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Roasted-Beet and Citrus Salad with Ricotta | Jacuzzi Vineyards Skip to Content ↵ENTER Skip to Menu ↵ENTER Skip to Footer ↵ENTER Suggested Wine Pairing: Jac

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Ingredients

2 pounds beets, unpeeled, greens removed, scrubbed clean
2 sprigs thyme or rosemary (optional)
Kosher salt and freshly ground black pepper
1 grapefruit, cut into suprèmes or wedges, 1 tablespoon juice reserved separately
1 Fuyu persimmon, cut into 1 ½ inch chunks
2 teaspoons juice from 1 lemon
1 small shallot, finely minced
1 tablespoon honey
1/2 cup fresh ricotta
1 cup arugula