Slow Roasted Beet, Orange and Ricotta Salad
I love making salads and I don’t use store bought dressing. I love to create homemade dressings. They are easy to make.
This salad recipe is super simple and quick, but I love how ricotta come along with orange, beets and creates wonderful salad.
Salad ingredients are some of the perfect seasonal and, but I know these ingredients are available throughout the year in US.
If you have never slow roasted beetroot. Then you should start doing so. Its super easy and cooks them perfectly. I just wrap the beets with skin on in aluminum foil and cook them for 20 -30 minutes at 400 F.
If I know I am making this salad and using oven for some other cooking. I will roast the beets together. You can prepare them, and they stay in the refrigerator.
The other ingredients I have used are oranges, candied walnuts and arugula. Very simple and clean.
Segmenting oranges is a task in this salad. But its not that difficult if you sue a proper knife. I have used Arugula as you might know I am huge fan of it and specially in this salad with other ingredients having a sweet component, peppery arugula is perfect to cut all that sweetness and balance out.
The best part of it is the whipped ricotta. I whipped it using a whisk, if you are making a big batch and want to use blender that’s fine. I prefer to take ricotta and let it sit for some time at room temperature.
If you don’t have ricotta or don’t like it. You can easily swap it with goat cheese. Goat cheese is also a perfect salad in this salad.
I made red wine vinaigrette too, but if you want to cut the down the steps and use something store bought, that should work too. I hardly buy store-bought vinaigrette so cannot recommend which ones might be the best. You can swap it with balsamic vinegar too.
The crusty bread is optional; however, it comes handy to wipe off that ricotta and leftover dressing.
Hope you try this easy and delicious salad.
Slow Roasted Beet, Orange and Ricotta Salad
Ingredients
Dressing
- 3 tbsp red wine vinegar
- 4 tbsp Olive oil
- ½ tbsp Honey mustard or Dijon mustard
- Salt and Black pepper to taste
- ¼ tsp honey
Salad
- 1 big bowl Arugula or greens approx. 3 cups
- 2-3 slow roasted beetroots
- 1 orange segmented
- Handful candied walnuts
- ¼ cup Ricotta
- 1/2 – 1 tsp tsp honey
- Salt and black pepper
- Few slices of crusty bread
Instructions
- Pre-heat oven to 400 F and roast beetroot for 20 mins or until they are cooked thoroughly. You can test by poking a knife or fork to check if its done cooking throughout. Once done, peel off the skin and chop them into pieces.
- While beetroots are roasting, work on the other parts of the recipe .Whisk vinegar, mustard, salt, black pepper and honey. Add olive oil while whisking to emulsify the oils into the other ingredients.
- Take ricotta cheese and whisk it until its smooth. Add honey and salt, pepper and mix well.
Assemble the salad
- Take arugula and rest of the salad ingredients like orange segments, chopped beets, walnuts and dress it with the dressing. (Dressing might be extra) So use only what is needed. Store the rest of it.
- In a plate, swoosh some ricotta on one side and place the salad on other side with a piece of bread.
Notes
XO, Devangi