BEET AND BLOOD ORANGE SALAD

Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

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Ingredients

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

*** Explore more Beet And Blood Orange Salad Recipes »

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Ghazi shah

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Not a fan. The beets were too earthy and the dressing was too tart. I won't be making this again.

Kopano Gakeitumele

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This salad is a bit too sweet for me. I think I'll use less blood oranges next time. Otherwise, it's a nice salad with a good mix of flavors and textures.

Malimalmal Iself

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Easy to make and very refreshing. I used red beets instead of golden beets, and it still looked very vibrant. The dressing is tangy and flavorful. I will definitely make this salad again!

Faith Joash

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This salad is a delightful burst of flavors and colors! The sweetness of the blood oranges complements the earthy beets perfectly. The goat cheese adds a creamy richness, while the walnuts provide a crunchy texture. I followed the recipe exactly and

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