1/4 cup fresh herbs (e.g., mint or basil), chopped
Instructions
Step 1: Roast the Beets – Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for 45-60 minutes until fork-tender. Allow cooling before peeling and slicing.
Step 2: Prepare the Citrus – Segment the citrus fruits by cutting off tops and bottoms, slicing down the sides to remove peel, and cutting between membranes to release segments.
Step 3: Make the Dressing – Whisk together olive oil, honey, salt, and pepper in a small bowl. Optionally add a dash of lemon juice.
Step 4: Assemble the Salad – Start with a base of roasted beet wedges, scatter the citrus segments, dollops of ricotta cheese, chopped pistachios, and fresh herbs on top.
Step 5: Drizzle and Serve – Generously drizzle the dressing over the salad. Serve immediately or chill for a cool dish.
Notes
This vibrant Winter Citrus, Beet, & Ricotta Salad with Pistachios is not only visually appealing but also a nutritional powerhouse, combining earthy beets, fresh citrus, and creamy ricotta.
