Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe

Serious Eats
Serves: 4 Save

Ingredients (12)

  • 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

Directions

Learn how to make this recipe at Serious Eats

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