Beet Salad with Oranges and Pistachios

Serves 4-5 as a side. It is perfect as a summer entree with the addition of your fave grilled protein.

Pairs with: Rock Pile Pinot Noir & Fielding Rosé

Notes from Heidi: I love a salad that is satisfying and feels like a meal. This one is colourful, beautiful and hearty. Packed with fibre, vitamin C, and potassium, it gives you that satisfying forkful with every bite.

You can use a pan lined with parchment or aluminum foil, and roast the beets until the edges start to caramelize. The sugars in the beets deepen and intensify in the heat. Once the beets are roasting, I recommend pouring yourself a glass of crisp chilled rose or enjoy the new Rock Pile Pinot Noir which pairs perfectly with the beets and ricotta. This side salad hits every note: sweet, savoury, creamy, crunchy.

Ingredients

• 6 beets, quartered
• 3 large navel oranges
• 1/2 cup mint
• 1/2 cup pistachios
• Salt and pepper to taste

DRESSING INGREDIENTS

• 1 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp apple cider vinegar

RICOTTA MIXTURE

• 2/3 cup ricotta
• 2 tbsp honey or hot honey
• 1 tsp salt is recommended, however, I prefer to season to taste and added some cracked black pepper and reduced the salt.

Directions

1. Preheat oven to 450°F. Toss quartered beets with olive oil and roast for 35 minutes. Keep skins on for texture.
2. While beets are roasting, prepare oranges by slicing off the ends and using a knife to cut around the peel and pith. Segment into wedges. (Segmenting oranges is a labour of love and your family and friends will appreciate your efforts!)
3. In a small bowl, mix ricotta, honey, and salt until smooth.
4. For the dressing, combine olive oil, orange juice, and apple cider vinegar in a jar. Shake until well mixed.
5. In a large bowl, combine roasted beets, orange wedges, 1/4 cup pistachios, and mint. Toss with dressing.
6. Plate salad by spreading ricotta mixture on a platter, topping with beet-orange mixture, and finishing with remaining pistachios and a final drizzle of dressing.
7. Serve immediately or store components separately in the fridge.

Tips and Tricks for Perfecting a perfect Beet Salad!

1. Roast, don’t steam.
Dry heat is what brings out the best flavour in beets. Toss in a bit of olive oil, season with salt and black pepper, and roast at 450°F until fork – tender.

2. Use a mix of beets.
A combo of red beets, golden beets, and even pink beets makes this extra colourful! Each variety has its own vibe, and they all bring something unique to this beet salad recipe.

3. The ricotta layer.
In a small bowl, mix ricotta, honey, and salt. This adds that creamy, restaurant-y base that really makes the dish sing. Want a swap? Use creamy goat cheese or even feta cheese for more tang.

4. Keep those citrus segments clean.
Use a sharp knife to slice the ends off your oranges, then run the blade along the sides to remove the pith and peel. Cut into wedges for a clean, juicy bite.

5. Make it a meal.
Top this beet salad recipe with sliced chicken, grilled steak, grilled shrimp or even a soft-boiled egg. This is an amazing pairing with protein!

Recipe Source