Roasted Beet Salad Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2" stem to minimize bleeding. Scrub beets well under running water to remove dirt.

Toss the cleaned beets with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl until evenly coated.

Wrap each beet individually in aluminum foil (or place in a covered baking dish) and roast on a baking sheet until tender when pierced with a knife, about 45–60 minutes depending on size. Check at 40 minutes for smaller beets.

Remove from oven and let cool slightly for 10–15 minutes until safe to handle. Unwrap and rub the skins off using paper towels or glide them off under cool running water. Slice beets into 1/4"–1/2" thick rounds or wedges and set aside to cool to warm temperature.

In a medium bowl, combine 1 cup whole-milk ricotta and 2 tbs Greek yogurt (if using) and stir until smooth and spreadable. If you prefer a thinner texture, add the yogurt; otherwise omit.

Whisk in 2 tsp extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp honey, and 1 tsp orange zest until well combined.

Season the ricotta mixture with 1/4 tsp salt and 1/2 tsp black pepper (adjust to taste). Taste and adjust acidity or sweetness—add a little more lemon or honey if desired. Reserve at room temperature.

Segment the oranges (supremes): Using a sharp knife, slice off the top and bottom of an orange to create flat ends. Stand the orange on a cut end and cut away the peel and pith in strips. Working over a bowl to catch juices, slice between membranes to free each segment. Repeat with the second orange. Reserve any juices collected.

Lightly toast 3/4 cup pistachios in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Let cool, then roughly chop (leave some larger pieces for texture).

If using greens, arrange 4 cups baby arugula or mixed greens on a serving platter or four plates.

Spoon dollops of the ricotta mixture across the greens or directly onto the platter where beets will sit (about 2–3 tbs per serving). Gently nest beet slices on and around the ricotta.

Tuck orange segments between beet slices and scatter the chopped toasted pistachios over the salad. Sprinkle torn fresh mint leaves across the top.

Make a quick finish: whisk together reserved orange juices (or 1 tsp sherry vinegar if no juice), 1 tsp extra-virgin olive oil (from pantry), and a pinch of salt and pepper. Drizzle lightly over the composed salad—use only enough to lightly dress the fruit and beets.

Finish with a pinch (about 1/2 tsp) flaky sea salt and a crack of black pepper over the top. Serve immediately at room temperature.