Beet Salad Recipe
ricotta, dates, arugula, pistachio vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven, unwrap, and let cool.
- 2
Slice and Prepare the Beets
Once the beets are cool enough to handle, peel the skins off (they should come off easily). Slice the beets into thin rounds or wedges and set aside.
- 3
Prepare the Pistachio Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Add the chopped pistachios and mix well.
- 4
Assemble the Salad
In a large bowl, combine the arugula, sliced beets, and chopped dates. Drizzle with the pistachio vinaigrette and toss gently to combine.
- 5
Add Ricotta
Serve the salad on plates or a large serving platter. Top with dollops of ricotta cheese and sprinkle extra pistachios on top for garnish. Serve immediately.