A delicious, nutritious winter salad packed with Vitamin C, fiber, and antioxidants. Paired with creamy ricotta cheese and crushed pistachios for extra flavor!
2 pounds beets, unpeeled, greens removed
4 cups mixed greens
1/4 cup extra virgin olive oil, divided
salt & pepper
1 lemon, juiced
1 small shallot, minced
2 TBSP minced fresh parsley
1 TBSP honey
salt & pepper, to taste
1 large orange, cut into quarters (save the juice)
1 large grapefruit, cut into quarters (save the juice)
1/2 cup fresh ricotta
1/4 cup pistachios, crushed
Preheat oven to 400 degrees. Wash and trim greens off beets. Leave skin on. Place beets in aluminum foil, drizzle with 1 TBSP olive oil, and sprinkle with salt and pepper. Wrap up in aluminum pouch and roast for 60 minutes, or until tender enough to cut with a fork.
While beets are roasting, in a small bowl whisk together the rest of the olive oil, lemon juice, honey, parsley, minced shallot, half of the crushed pistachios, and salt and pepper and set aside
Divide mixed greens into four serving and plate. Cut oranges and grapefruit into quarters and add to greens.
Once beets are roasted, run under ice cold water, and let cool. Once cool, cut into 1 1/2″ pieces. Divide beets among plates.
Add a few spoonfuls of ricotta to each plate, then drizzle with dressing. Top each with remaining crushed pistachios. Add any additional salt and pepper as desired. Enjoy immediately!
- Category: Salad
Keywords: Winter Citrus, Beet, & Ricotta Salad with Pistachios