Name: Roasted Beet and Citrus Salad
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 2 pounds (about 1 kg) beets, unpeeled, greens removed, scrubbed clean; 1/4 cup (60 ml) extra-virgin olive oil, divided; 2 sprigs thyme or rosemary (optional); Kosher salt and freshly ground black pepper; 1/4 cup toasted shelled pistachios (about 2 ounces; 55 g); 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15 ml) juice reserved separately; 1 medium orange, cut into suprèmes or wedges, 1 tablespoon (15 ml) juice reserved separately; 2 teaspoons (10 ml) juice from 1 lemon; 1 small shallot, finely minced (about 1 ounce; 30 g); 2 tablespoons (about 15 g) minced fresh parsley, tarragon, or chervil; 1 tablespoon (15 ml) honey; 1 cup (200 g) fresh ricotta

Instructions

1.
Preheat the oven to 375°F (190°C).
2.
Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp 2 edges to form a pouch.
3.
Toss the beets, 1 tablespoon (15 ml) olive oil, thyme or rosemary (if using), and salt and pepper to taste in a medium bowl until the beets are coated.
4.
Add to the pouch and crimp the remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.)
5.
Transfer to a rimmed baking sheet and place in the oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through the foil meets little to no resistance, about 1 1/2 hours.
6.
Remove from the oven and allow to cool. When the beets are cool enough to handle, peel by gently rubbing the skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.
7.
Place pistachios in a mortar and pound with a pestle until lightly crushed but not totally pulverized. (You can also chop them with a knife.) Transfer half of the nuts to a large bowl and reserve the rest for garnish.
8.
Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to the bowl with pistachios and whisk to combine.
9.
Drizzle in the remaining 3 tablespoons (45 ml) olive oil while whisking constantly. Season to taste with salt and pepper.
10.
To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of the ricotta over a serving platter, place dressed beets and citrus on top, dollop with the remaining ricotta, sprinkle with reserved pistachios, and serve.