Mediterranean Inspired
Roasted Beet & Orange Salad
Earthy roasted beets and juicy orange are sharpened by sherry vinegar, dill, pistachio, and salty ricotta salata. Dressing red and golden beets separately preserves their colors.
6 servings · 25 minutes prep · 70 minutes cook
Ingredients
Ingredients
- 1 pound (450 g) red beets
- 1 pound (450 g) golden beets
- 1 tablespoon (15 ml) olive oil
- 3 oranges
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 1/2 tablespoons (22 ml) sherry vinegar
- 1 teaspoon honey
- 1/2 teaspoon fine sea salt
- 1/3 cup (40 g) toasted pistachios
- 3 ounces (85 g) ricotta salata, shaved
- 1/3 cup dill fronds
Directions
Method
- Heat oven to 400°F (205°C). Rub beets with oil, wrap colors separately in foil, and roast 45 to 70 minutes, until a knife enters with little resistance. Cool, peel, and cut into wedges.
- Supreme oranges over a bowl, reserving 1 tablespoon juice. Whisk juice with oil, vinegar, honey, and salt.
- Toss each beet color separately with dressing. Arrange with orange; add pistachios, ricotta salata, and dill.
