Roasted-beet and orange salad

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20 min


6 to 8 servings

* PLUS Roasting Time: 60 minutes
Roasted-beet and orange salad


  • 2 bunches beets , about 8
  • 1 tbsp olive oil
  • 2 oranges
  • 1 cup smooth ricotta
  • Generous pinches salt
  • 2 tbsp white-wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 cup finely chopped fresh dill
  • 1/4 tsp granulated sugar
  • Generous pinches salt
  • Generous pinches pepper
  • 1/4 cup olive oil
  • 8 cups mesclun greens or arugula


  • 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.
  • 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.
  • 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.

Nutrition (per serving)

  • Calories
  • 162,
  • Protein
  • 6 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,

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