Roasted-Beet and Orange Salad

By krystallondon

Who says salads have to be conventional? Here we paired hearty harvest beets with tart oranges and creamy ricotta.

Ingredients

• 2 bunches beets, about 8 medium
• 1 tbsp (15 mL) olive oil
• 2 oranges
• 1 cup (250 mL) smooth ricotta
• Generous pinches of salt
• 2 tbsp (30 mL) white-wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) dried dillweed or 1/2 cup (125 mL) finely chopped fresh dill
• 1/4 tsp (1 mL) granulated sugar
• Generous pinches of salt and pepper
• 1/4 cup (50 mL) olive oil
• 8 cups (2 L) mesclun greens or arugula

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400F (200C). Trim leaves and stems from beets and discard. Rinse with water. Put on a baking sheet. Toss with oil. Roast, turning occasionally, until fork-tender, about 60 min. Use a paper towel to remove skins, then discard. Cut beets into wedges.

2. Meanwhile, finely grate peel from 1 orange into a bowl. Stir in ricotta and salt. Slice a small piece off top and bottom of oranges. Cut off and discard remaining peel including white pith. Carefully slice segments out, discarding the membrane.

3. Whisk vinegar with Dijon, dill, sugar, salt and pepper. Slowly whisk in oil. Just before serving, toss greens with enough dressing to coat. Divide among plates. Top with beets, oranges and spoonfuls of ricotta. Drizzle with dressing.

Nutrients per serving
6 g protein
11 g fat
12 g carbohydrates
3 g fibre
162 calories