Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe | Recipe Cart | Recipe C

Name: Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe | Recipe Cart | Recipe C
Total time: 2 min
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

getrecipecart.com

There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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