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Winter Citrus and Roasted Beet Salad

ByFreshly Picked

This colorful salad combines sweet roasted beets, juicy oranges, tangy grapefruit, and creamy ricotta cheese over a bed of fresh greens. Finished with a homemade lemon-herb dressing and crunchy pistachios, it’s a beautiful balance of fresh citrus flavor and earthy sweetness. Serve it as a refreshing side dish or a light lunch.

Ingredients

For the Salad

  • 2 pounds beets, unpeeled, with greens removed
  • 4 cups mixed greens
  • 2 satsuma oranges, cut into quarters (reserve the juice)
  • 1 large ruby grapefruit, cut into quarters (reserve the juice)
  • ½ cup fresh ricotta cheese
  • ¼ cup pistachios, crushed
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

For the Lemon-Herb Dressing

  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1 small shallot, minced
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon honey
  • 2 tablespoons crushed pistachios
  • Salt and black pepper, to taste

Instructions

Roast the Beets

  1. Preheat the Oven: Preheat the oven to 400°F.
  2. Prepare the Beets: Wash the beets thoroughly and trim off the greens. Leave the skins on. Place the beets on a large sheet of aluminum foil.
  3. Season: Drizzle the beets with 1 tablespoon of olive oil and season with salt and pepper.
  4. Wrap and Roast: Fold the foil around the beets to create a sealed packet. Roast for about 60 minutes, or until the beets are tender when pierced with a fork.
  5. Cool and Cut: Carefully unwrap the beets and allow them to cool. Run them under cold water and gently rub off the skins. Cut into 1½-inch pieces.

Prepare the Dressing

  1. Combine the Ingredients: In a small bowl, whisk together the olive oil, lemon juice, minced shallot, parsley, honey, crushed pistachios, salt, and pepper.
  2. Adjust the Flavor: Taste the dressing and adjust the seasoning as desired. Set aside until ready to serve.

Assemble the Salad

  1. Arrange the Greens: Divide the mixed greens among four plates or arrange them on a large serving platter.
  2. Add the Citrus: Peel the orange and grapefruit with a sharp knife, removing as much white pith as possible. Separate the fruit into segments or cut into bite-sized pieces. Arrange over the greens.
  3. Add the Beets: Divide the roasted beet pieces among the plates.
  4. Add the Ricotta: Spoon dollops of fresh ricotta over the salad. (Alternatively, you can use feta or goat cheese)
  5. Dress and Garnish: Drizzle with the lemon-herb dressing and sprinkle with the remaining crushed pistachios.
  6. Serve: Season with additional salt and pepper, if desired. Serve immediately.

Notes

  • Prepare the Beets Ahead: Roast the beets in advance and refrigerate them until ready to assemble the salad.
  • Customize the Greens: Use arugula, baby spinach, spring mix, or your favorite salad greens.
  • Try Different Herbs: Substitute fresh thyme, tarragon, or chives for the parsley.
  • Make It a Meal: Add grilled chicken or roasted chickpeas for a more filling dish.
  • Serve Fresh: For the best texture, add the dressing, ricotta, and pistachios just before serving.

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