Roasted Beet and Orange Salad With Almonds and Ricotta – A Flavorful, Nutritious Delight
I first discovered this salad during a lunch outing with a close friend, and the combination of flavors immediately won me over. The contrast between the sweet, earthy beets, juicy orange segments, creamy ricotta, and crunchy toasted almonds was irresistible. When I got home, I couldn’t wait to recreate it, and now it’s a favorite in my kitchen. Roasting the beets, rather than boiling them, is the key to bringing out their natural sweetness, and the vibrant colors make it a visually stunning dish. This salad is perfect for special occasions, a healthy lunch, or a light dinner with some crusty artisan bread.
Did You Know?
Beets are an excellent source of essential nutrients, including folate, manganese, potassium, iron, and vitamin C. They also contain high levels of nitrates, which can help improve blood flow and lower blood pressure. Rich in fiber, beets support digestive health, and their antioxidants help reduce inflammation. Adding baby greens like spinach or arugula, packed with vitamins A, C, and K, folate, and iron, makes this salad both delicious and nutritious.
Yield:
4 servings
Ingredients:
- 4 medium beets, cooked and cooled
- 1/2 cup toasted almond slices
- 1 cup ricotta cheese
- 2 oranges, peeled and segmented
- 1 cup mixed baby greens (arugula, spinach, or your choice)
- 1/4 red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
For the Orange Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
Prepare the Beets:
Personal Tip: Roasting the beets enhances their natural sweetness. Wrap them in foil, drizzle with olive oil, and roast at 400°F for about an hour until tender. Once cooled, peel and cut into bite-sized pieces.
Toast the Almonds:
Personal Tip: Toasting the almonds adds crunch and intensifies their flavor. Toast almond slices in a dry skillet over medium heat until golden brown, then set aside to cool.
Make the Orange Vinaigrette:
Personal Tip: The citrus dressing is a refreshing contrast to the sweetness of the beets. In a small bowl, whisk together fresh orange juice, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the Salad:
Personal Tip: Arrange the ingredients on a platter for a beautiful presentation. Layer the mixed baby greens on a large serving platter. Top with beet pieces, orange segments, toasted almonds, and thinly sliced red onion. Add dollops of ricotta cheese.
Dress the Salad:
Personal Tip: Dress the salad just before serving to keep the greens fresh. Drizzle the orange vinaigrette over the salad and garnish with freshly chopped parsley.
Serve:
Personal Tip: Serve with a wholesome bread for a healthy meal.
Nutritional Information (Per Serving):
Calories: 270 | Protein: 8g | Carbohydrates: 20g | Sugars: 12g | Total Fat: 18g | Saturated Fat: 5g | Sodium: 150mg | Fiber: 6g
Kitchen Tips, Great Ideas, How to Save Money
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Cooking Beets:
Roasting the beets enhances their natural sweetness, but if you're short on time, you can boil them instead. To maintain the flavor and nutrients, roast the beets in foil packets with olive oil and a pinch of salt at 400°F for about an hour. This method intensifies their natural sweetness, giving them a rich, earthy taste that complements the oranges and ricotta in this salad. -
Peeling Beets:
Once roasted and cooled, the beet skins will peel off easily. To avoid stained hands, use paper towels to rub off the skin after roasting. This method is less messy and retains the vibrant color of the beets. -
Segmenting Oranges:
Use a sharp knife to remove the peel and pith from the oranges, then carefully cut between the membranes to release juicy, seedless segments. This creates clean, juicy pieces that look beautiful and taste delicious in the salad. -
Toasting Almonds:
Toasting brings out the natural flavor of almonds, adding crunch and depth to the salad. Stir frequently over medium heat, and watch closely to avoid burning. Once golden brown, remove them from the heat and allow them to cool before adding to the salad. -
Ricotta Cheese:
For a smoother texture, whip the ricotta cheese with a fork before adding it to the salad. You can also substitute with ricotta salata for a firmer, saltier version that offers a different texture and flavor contrast. -
Fresh Herbs:
Parsley adds a pop of color and fresh flavor to the salad, but you can experiment with other herbs like mint or basil. These herbs pair beautifully with the citrus and add an extra layer of freshness. -
Vinaigrette Variations:
The orange vinaigrette complements the sweetness of the beets and the creaminess of the ricotta, but feel free to experiment with other dressings. A lemon-honey vinaigrette or balsamic reduction would work well as flavorful alternatives. -
Make Ahead:
Prepare the roasted beets and vinaigrette ahead of time and store them separately in the refrigerator. Assemble the salad just before serving to ensure the greens stay fresh and crisp. -
Serving Suggestions:
This salad makes a perfect side dish for grilled chicken or fish. You can also serve it with artisan bread for a complete light meal or at a summer barbecue as a refreshing alternative to heavier salads. -
Budget-Friendly Tips:
Buy beets in bulk when they're in season, as they have a long shelf life. Store them in a cool, dark place for weeks. Oranges and almonds are also available in bulk, making this salad both delicious and economical. For added savings, look for sales on ricotta cheese or make your own at home.
Let’s Learn About Beets
Beets come in various types, such as red, golden, and Chioggia (candy-striped). While red beets are the most common, golden beets are milder and sweeter, while Chioggia beets add a striking visual appeal with their pink and white stripes. Beets are typically grown in cooler climates and prefer well-drained soil. They can be sprayed with pesticides, so it’s a good idea to buy organic or wash them thoroughly if you’re using conventionally grown beets. For roasting, red or golden beets work best, while Chioggia beets are perfect for salads when you want to add a pop of color.