Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette
When it comes to creating a show-stopping salad, there’s nothing quite like the vibrant colors and flavors of roasted beets paired with fresh citrus. This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a perfect blend of earthy, zesty, and creamy textures that feels as good as it tastes. Whether you’re looking to elevate your lunch or bring a unique side dish to a gathering, this salad delivers on both flavor and visual appeal.
Why You’ll Love This Recipe
Roasting the beets brings out their natural sweetness, which is complemented by the tanginess of grapefruit and orange. The creamy ricotta adds a soft, rich layer, while the pistachio vinaigrette provides a delightful crunch and a nutty, savory note that ties all the ingredients together beautifully.
Ingredients
- 2 lbs (1 kg) 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, to taste
- 1/4 cup toasted shelled pistachios, lightly crushed
- 1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved
- 1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved
- 2 tsp (10ml) lemon juice
- 1 small shallot, finely minced
- 2 tbsp fresh parsley, tarragon, or chervil, minced
- 1 tbsp (15ml) honey
- 1 cup (200g) fresh ricotta
Instructions
Step 1: Roast the Beets
- Preheat your oven to 375°F (190°C). Prepare a foil pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket.
- Toss the beets with 1 tbsp of olive oil, thyme or rosemary (if using), and a pinch of salt and pepper.
- Place the beets in the foil pouch, seal it, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets.
- Remove from the oven and allow the beets to cool. Once cool, peel by rubbing the skins off under cold running water. Cut into 1 1/2-inch chunks.
Pro Tip: The beets can be roasted and stored in the refrigerator for up to 5 days, making it easy to prep ahead.
Step 2: Prepare the Pistachio Vinaigrette
- Lightly crush the pistachios with a mortar and pestle or by chopping with a knife. Reserve half for garnish.
- In a large mixing bowl, whisk together the grapefruit juice, orange juice, lemon juice, minced shallot, herbs, and honey.
- Slowly drizzle in the remaining 3 tbsp of olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
Step 3: Assemble the Salad
- Toss the roasted beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss them separately to avoid staining the other ingredients.)
- Spread half of the ricotta on a serving platter.
- Arrange the dressed beets and citrus on top of the ricotta, and dollop with the remaining ricotta.
- Garnish with the reserved crushed pistachios.
Serving Suggestions
This salad is an impressive addition to any meal, from casual lunches to elegant dinners. Serve it alongside roasted chicken or grilled fish for a wholesome and balanced meal. Alternatively, it can stand alone as a light lunch with crusty bread.
Recipe Notes
- Make-Ahead Option: The beets and vinaigrette can be prepared in advance and kept separate until serving to keep everything fresh and vibrant.
- Substitute Ideas: Try swapping the pistachios for almonds or walnuts if desired, or use goat cheese instead of ricotta for a tangier profile.
Nutrition Information
- Prep Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Calories: 220 kcal per serving
- Servings: 6 servings
Closing Thoughts
With this recipe, you’ll discover how the sweet and earthy flavors of beets can truly shine when paired with the right ingredients. Whether you’re a fan of bold, citrusy flavors or enjoy exploring new textures in salads, this Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is bound to become a favorite. Enjoy!
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Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Description
This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a delightful blend of seasonal flavors and textures. Tender roasted beets are paired with bright citrus segments, creating a balance of earthy and tangy notes. The creamy ricotta adds a luscious layer, while the pistachio vinaigrette brings a unique nutty depth that ties the dish together beautifully.
Ingredients
2 lbs (1 kg) 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, to taste
1/4 cup toasted shelled pistachios, lightly crushed
1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved
1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved
2 tsp (10ml) lemon juice
1 small shallot, finely minced
2 tbsp fresh parsley, tarragon, or chervil, minced
1 tbsp (15ml) honey
1 cup (200g) fresh ricotta
Instructions
Preheat oven to 375°F (190°C). Prepare a pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket.
Toss beets with 1 tbsp olive oil, thyme or rosemary (if using), and a pinch of salt and pepper. Place in the foil pouch, seal, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets. Remove from the oven and let cool.
Once cool, peel the beets by rubbing the skins under cold running water. Cut into 1 1/2-inch chunks. (Beets can be stored in the refrigerator for up to 5 days if preparing in advance.)
Lightly crush the pistachios using a mortar and pestle or by chopping with a knife. Reserve half for garnish.
In a large bowl, combine the grapefruit juice, orange juice, lemon juice, shallot, herbs, and honey. Whisk to blend, then slowly add the remaining 3 tbsp olive oil, whisking continuously to emulsify. Season with salt and pepper to taste.
To serve, toss the beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss separately to prevent staining other ingredients.) Spread half of the ricotta on a serving platter, top with the dressed beets and citrus, and dollop with the remaining ricotta. Garnish with reserved pistachios and serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 220