Beetroot salad with oranges and ricotta

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Hello Lovelies, today's recipe, for  beetroot salad with oranges and ricotta I once again dedicate to one of my favorite winter fruits, before these are no longer available: the blood oranges. You might already know how much I love them since I made several recipes with them. Have you tried my orange cake yet? Whether in soups, cakes, salads or on my porridge, I can't get enough of these beautiful oranges. I call them the surprise egg for foodies :-), you never know how they look inside. Each time you cut one, you either get surprised with a great color, or disappointed when it's "just" orange (which unfortunately happens too).

I really like the blood oranges in a salad, especially in a salad in combination with beetroot from the oven, that is a delicious harmony. The earthy taste of the beetroot and the tartness of the oranges, that harmonizes really great. The beetroots are baked in a marinade with orange juice and zest, which gives them a special flavor. With the creamy vegan ricotta from New Roots, juicy fine lettuce leaves, caramelized hazelnuts and an subtle dressing - a heavenly salad with a twist.

Recipe

And  here's the recipe for the beetroot salad with oranges and ricotta:

5 from 1 vote

Beetroot salad with oranges and ricotta

The fine earthy aroma of beetroot, the tartness of blood orange and the creamy ricotta make this beetroot salad with oranges and ricotta a delight.

Prep Time:10 minutes minutes

Cook Time:30 minutes minutes

Total Time:40 minutes minutes

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Ingredients

• 1-2 beetroots raw
• Juice & zest 1/2 blood orange
• 4 tbsp olive oil
• 1 tablespoon of maple syrup
• fresh thyme
• salt
• pepper
• 1 blood orange
• 100 g green salad for example, baby salad
• Micro greens
• 100 gr of vegan ricotta from New Roots, for example

Dressing:

• Juice of 1 blood orange
• 2 tbsp olive oil
• 1/2 tsp mustard
• 1 tbsp balsamic vinegar
• sth. freshly grated ginger
• salt
• pepper
• 1 teaspoon maple syrup or honey
• 1-2 tablespoons of hazelnuts
• 1 tbsp of coconut blossom or cane sugar

Instructions

• Peel and slice the beetroots
• Mix with the marinade of blood orange juice and zest, olive oil, maple syrup, fresh thyme, salt and pepper
• Bake at 200 ° C for about 30 minutes (turn in half)
• Allow to cool slightly
• Wash the salad, arrange with the orange and the ricotta in a bowl
• Add the baked beetroot
• For the dressing, put all ingredients in a glass and mix well and pour over the salad
• Roast the hazelnuts in a pan and caramelise with the sugar

I love the roasted beetroot from the oven, they just taste delicious and give each dish a special flavor. I was lucky and got a very nice blood orange for this salad. It had a really great color gradient and makes the salad, of course, an eye-catcher.

Do you like fruits in your salads, I think that's really delicious. Especially now, where there are still blood oranges available in the stores, you should definitely try it once. But even with "normal" oranges, the salad still tastes very good, so do not worry, in case you should not get blood oranges anymore.

Love, Verena

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This post is also available in: deutsch