Description
Roasted beets of different colors merge with creamy ricotta and flavorful vinaigrette for a salad you won’t will make again and again.
Ingredients
Scale
For the vinaigrette:
- 4 tbsps walnut oil
- 1 tbsp balsamic vinegar
- 2 tbsps finely minced shallots
- 1 tsp Dijon mustard
- 1 tsp sugar
- Salt to taste
- Pepper to taste
For the whipped ricotta:
- 16 oz whole milk ricotta
- 1 tbsp olive oil
- 1 ½ tsp grated orange zest
- 3 tsp honey
- pinch of salt
Instructions
- Preheat the oven to 400 degrees.
- Wash the beets thoroughly and pat dry with paper towels. Cut off any greens from the top. Rub a little oil on the skin and wrap loosely with the foil pinching the edges to seal tightly. Place on a rimmed baking sheet and roast for 40 minutes, checking after 20 minutes to rotate the beets. They will be done when a knife can be inserted easily into the middle.
- Once cooled, you can unwrap and slice them thinly. Make certain to keep the red and yellow beets separately until ready to use so that the colors don’t bleed.
- To assemble, place a schmear of the whipped ricotta on the bottom of a serving plate, top with the beet slices and orange segments, sprinkle on the arugula, pea shoots, and walnuts. Top with the vinaigrette immediately before serving