Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
4 medium beets, trimmed and scrubbed
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
2 oranges, peeled and segmented
1/2 cup crumbled ricotta salata cheese or feta cheese
1/4 cup chopped pistachios, toasted if desired
2 tablespoons chopped fresh mint leaves
Directions
Preheat oven to 375 degrees F . Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, 1 tablespoon olive oil, rosemary or thyme sprigs , and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.