Remolacha Recipe
Roasted Beet, Jalapeno and Orange Salad with House made Ricotta & Marcona Almonds
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a knife. Let them cool before peeling and slicing.
- 2
Preparing the Jalapeno
While the beets are roasting, slice the jalapeno in half, remove the seeds for less heat if desired, and then finely chop it.
- 3
Preparing the Oranges
Peel the oranges and remove any white pith. Cut them into segments and set aside the juice that accumulates.
- 4
Making the Dressing
In a small bowl, whisk together the olive oil, salt, black pepper, and the reserved orange juice.
- 5
Assembling the Salad
In a large bowl, combine the sliced beets, chopped jalapeno, orange segments, and fresh basil. Drizzle the dressing over the salad and toss gently to combine.
- 6
Topping with Ricotta and Almonds
Serve the salad topped with dollops of house-made ricotta and sprinkle with Marcona almonds for added crunch.
