Beet Salad Recipe
beets, pistachio agrodolce, honey whipped ricotta, mint, blood oranges
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice.
- 2
Prepare the Pistachio Agrodolce
In a small saucepan, combine olive oil, red wine vinegar, sugar, salt, and black pepper. Heat over medium heat until the sugar dissolves and the mixture slightly thickens. Stir in chopped pistachios and set aside to cool.
- 3
Make Honey Whipped Ricotta
In a bowl, whisk together the ricotta cheese and honey until smooth and creamy. Adjust sweetness to taste.
- 4
Segment the Blood Oranges
Cut the tops and bottoms off the blood oranges. Stand the oranges upright and cut away the peel and pith. Segment the oranges by cutting between the membranes and removing the segments.
- 5
Assemble the Salad
On a serving platter, arrange the sliced beets, blood orange segments, and mint leaves. Drizzle with the pistachio agrodolce and dollop the honey whipped ricotta on top. Serve immediately.
