Slow Roasted Beet, Orange and Ricotta Salad
This salad combines all the delicious flavors of slow roasted beetroots, oranges, candied walnuts and peppery arugula along with creamy ricotta on the side. A crusty bread on the side helps wipe off that ricotta.
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
Leftover dressing can be stored.
Use any other greens
Swap balsamic vinegar for red wine.
Swap goat cheese for ricotta.
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