Grill-roasted Beet Salad with Oranges and Ricotta Recipe :: The Meatwave
Tender and hearty grill-roasted beets are paired up with ricotta, arugula, oranges, and shallots in this full flavored and filling salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatwave.com.
Ingredients
- For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon Champagne vinegar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons honey
- Kosher salt
- Freshly ground black pepper
- For the Ricotta
- 3/4 cup fresh ricotta
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons finely chopped fresh thyme
- For the Beets
- 2 pounds beets, unpeeled, greens stems removed, scrubbed clean
- 2 tablespoons extra-virgin olive oil
- 4 sprigs thyme
- For the Salad
- 2 large oranges, quartered
- 2 handfuls arugula
- 1 large shallot, thinly sliced
- Flaky sea salt, such as Maldon
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