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

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Photograph: J. Kenji López-Alt. Video: Serious Eats Video

Why It Works

  • Beets and citrus are a classic combination for a reason.
  • Pistachios and honey help the dressing emulsify easily, while using the juice from the grapefruit and orange boosts its flavor.
  • Roasting the beets in a foil pouch concentrates their flavor.

I'm all for innovation and wild and crazy ideas, but sometimes it's okay to find a winning formula and stick with it, especially when that time is dinnertime. There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.

2:23

Recipe Facts

Active: 30 mins
Total: 2 hrs
Serves: 4 to 6 servings

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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 grapefruitcut 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

Directions

  1. Preheat oven to 375°F (190°C). 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 (15ml) olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) 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.

  2. Place pistachios in a mortar and pound with pestle until lightly crushed but not totally pulverized. (You can also chop them with a knife.) Transfer half of nuts to a large bowl and reserve the rest for garnish.

  3. Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to bowl with pistachios and whisk to combine. Drizzle in remaining 3 tablespoons (45ml) olive oil while whisking constantly. Season to taste with salt and pepper.

  4. To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with reserved pistachios, and serve.

Special equipment

Mortar and pestle, rimmed baking sheet

This Recipe Appears In

Nutrition Facts (per serving)
280 Calories
15g Fat
33g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 13%
Cholesterol 5mg 2%
Sodium 304mg 13%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 19%
Total Sugars 25g
Protein 7g
Vitamin C 43mg 214%
Calcium 103mg 8%
Iron 2mg 12%
Potassium 730mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)