Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe

Name: Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
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 and 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

Prep 15m

Cook 1h 45m

Total 2h

This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is bursting with flavor and color. The earthy beets, tangy citrus, and creamy ricotta are complemented by a sweet and nutty vinaigrette. A perfect balance of textures and tastes in every bite, this salad is a true delight for the senses.