Roasted Beet and Ricotta Salad
Ingredients
The roasted beets
-
2
pounds
medium size fresh beets
-
2
tablespoons
extra virgin olive oil
-
to taste
kosher salt
The salad
-
1
cup
ricotta cheese
-
2
tablespoons
orange zest
-
2
tablespoons
orange juice
-
1 ½
teaspoons
honey
-
1 ½
tablespoons
extra virgin olive oil
-
1
tablespoon
white wine vinegar
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
3
tablespoons
chopped fresh mint
Instructions
- Preheat the oven to 450°F.
- Prepare the beets by trimming the tops and scrubbing them clean.
- Toss the beets with olive oil, salt, and pepper, then place in a baking dish and cover with foil.
- Bake for 45 minutes to 1 hour, until tender.
- Once cooked, let the beets cool, then peel and slice them.
- In a bowl, mix together ricotta, 1 tablespoon of orange zest, honey, and a pinch of salt.
- In another bowl, whisk together orange juice, olive oil, vinegar, black pepper, and mint with salt.
- Drizzle the dressing over the sliced beets and toss gently.
- Plate the dressed beets and top with dollops of the honey ricotta, remaining mint, and orange zest.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
6
Calories
156
Total fat
14g
Total carbohydrates
4g
Total protein
5g
Sodium
423mg
Cholesterol
21mg
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