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5 Star Roasted Beet and Ricotta Salad

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 3 large red, golden, or mixed beets, unpeeled, greens removed, scrubbed clean
  • 2 tbsp extra-virgin olive oil, divided
  • ¼ cup toasted shelled pistachios
  • 1 grapefruit, cut into wedges, 2 tbsp of juice reserved separately
  • 2 tbsp honey
  • 1 cup ricotta cheese
  • salt and pepper to taste
  • 1 small radish sliced for garnish
  • 2-4 pitted dates, diced for garnish
  • 1 handful of arugula, rinsed and dried
  • pickled shallot for garnish (optional- see below)
Pickled Shallots
  • 1 large shallot
  • ⅓ cup red wine vinegar
  • 1 tbsp sugar
  • pinch of salt

Method
 

Roasting The Beets
  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim the beets, leaving about an inch of the stems intact to prevent bleeding.
  3. Place each beet on a separate sheet of aluminum foil, drizzle with olive oil, sprinkle with salt and pepper, and wrap them tightly in the foil.
  4. Place on a baking sheet and roast for about 45-60 minutes or until they're tender when pierced with a fork.
  5. Once roasted, let the beets cool slightly before peeling.
  6. Place a large bowl in the sink and run cold water over the beets. The skins should easily slide off while rubbing.
  7. Cut them into 1 1/2–inch chunks.
  8. Beets can be cooked and stored in the refrigerator for up to 5 days.
Pickled Shallots (**Optional)
  1. In a small pot over medium-high heat, bring 1/3 cup red wine vinegar, 1 tbsp sugar, and a pinch of salt to a simmer. Stir until sugar is dissolved.
  2. Add in thinly sliced shallots. Remove from heat, cover, and cool completely, about 30 minutes.
  3. *Store in an airtight container for up to 1 week.
Honey Citrus Dressing
  1. In a small saucepan, add honey, grapefruit juice, and 1 tbsp water. Stir continuously and bring to a simmer. Let simmer for 2-3 minutes.
  2. After 2-3 minutes, remove from heat, and stir in chopped pistachios, salt, and pepper to taste, and let cool completely. (Reserve some pistachios for garnish)
  3. Once cooled, add in the remaining extra virgin olive oil and mix until combined.
To Serve
  1. Add beets to a large bowl and toss them in the dressing.
  2. Place ricotta in the center of a medium serving dish (or 4 individual salad plates)
  3. Place dressed beets on the ricotta, and the grapefruit wedges around the edges. (You may want to drain excess liquid from the beets before placing them on the ricotta.)
  4. Top with arugula, remaining pistachios, sliced radish, diced dates, pickled shallots, salt, and pepper to taste and enjoy!