Roasted Beet Salad with Ricotta
User Reviews
5.0
72 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
156 kcal
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Course
Salad
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Cuisine
Mediterranean
Roasted Beet Salad with Ricotta
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Honey and orange zest flavor ricotta cheese dolloped on sweet roasted beets in an easy, flavorful dressing that makes a healthy side dish beet salad that tastes great warm or at room temperature.
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Ingredients
For the Roasted Beets
- 2 pounds medium size fresh beets
- 2 tablespoons extra virgin olive oil
- kosher salt
For the Salad
- 1 cup ricotta cheese
- 2 tablespoons orange zest , divided
- 2 tablespoons orange juice , divided
- 1 ½ teaspoon honey
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons chopped fresh mint
Instructions
For the Roasted Beets
- Preheat the oven to 450°F. Cut the greens from the tops of the beets, saving for another use, then trim the bottom of the stems, and discard. Scrub the beets under cold water, pat dry with a paper towel, and place in a bowl. Toss with the olive oil and generous amount of salt and pepper.Place the beets in a baking dish and cover tightly with foil. Bake for 1 hour for large beets, or about 45 min for medium. The beets will be done when you can easily slide a sharp knife into their tender centers. Set aside to cool enough to handle.To peel, trim the ends and use a paper towel in each hand to rub off the skins. If you don't want your hands to get red, wear plastic gloves.
- Slice the beets into wedges, thick rounds, or half moons. If using two colors of beets, place the cut beets in separate mixing bowls. If using the same color, add to the same mixing bowl.
- To make the honey ricotta mixture, in a small mixing bowl stir together the ricotta, 1 tablespoon of the orange zest, honey, and ¼ teaspoon of the salt. Set aside.
- Make the dressing in a small mixing bowl. Whisk together the orange juice, extra virgin olive oil, vinegar, freshly ground black pepper, and 1 tablespoon of the mint with ¾ teaspoon salt. Drizzle over the beets and toss, dividing the dressing if using two different colors beets.
- Plate the dressed beets on a platter or in a serving dish. Top with dollops of the honey ricotta and the remaining mint and orange zest. Sprinkle with a generous pinch of salt and pepper. Enjoy immediately or refrigerate until ready to serve.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
423mg
(18%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
308IU
(6%)
Vitamin C
6mg
(7%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 423mg | 18% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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