Roasted-beet and orange salad
1
- Prep Time20 min
- Total Time20 min
- Makes6 to 8 servings
Ingredients
2 bunches beets, about 8
1 tbsp olive oil
2 oranges
1 cup smooth ricotta
Generous pinches salt
2 tbsp white-wine vinegar
1 tsp Dijon mustard
1/2 cup finely chopped fresh dill
1/4 tsp granulated sugar
Generous pinches salt
Generous pinches pepper
1/4 cup olive oil
8 cups mesclun greens or arugula
Instructions
Preheat oven to 400F (200C). Trim leaves and stems from beets and discard. Rinse with water. Put on a baking sheet. Toss with oil. Roast, turning occasionally, until fork-tender, about 60 min. Use a paper towel to remove skins, then discard. Cut beets into wedges.
Meanwhile, finely grate peel from 1 orange into a bowl. Stir in ricotta and salt. Slice a small piece off top and bottom of oranges. Cut off and discard remaining peel including white pith. Carefully slice segments out, discarding the membrane.
Whisk vinegar with Dijon, dill, sugar, salt and pepper. Slowly whisk in oil. Just before serving, toss greens with enough dressing to coat. Divide among plates. Top with beets, oranges and spoonfuls of ricotta. Drizzle with dressing.
Nutrition (per serving)
Calories 162, Protein 6g, Carbohydrates 12g, Fat 11g, Fibre 3g.
Who says salads have to be conventional? Here we paired hearty harvest beets with tart oranges and creamy ricotta.
