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Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe
Ingredients
- 2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
- 1/4 cup (60ml) extra-virgin olive oil, divided
- 2 sprigs thyme or rosemary (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
- 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
- 1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
- 2 teaspoons (10ml) juice from 1 lemon
- 1 small shallot, finely minced (about 1 ounce; 30g)
- 2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
- 1 tablespoon (15ml) honey
- 1/2 cup (100g) fresh ricotta
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