Beetroot salad with oranges and ricotta
Prep: 10 minCook: 30 minTotal: 40 minServings: 2 servings
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
Notes
Tip from my kitchen: the salad is most flavourful with raw beets baked in the orange marinade, but pre-cooked beetroot works in a pinch. Beetroot stains easily, so wear gloves and use a board that can take some colour. For the vegan ricotta i like the one from New Roots, though any mild plant based cream cheese works. And do not worry once blood orange season is over: the salad is just as delicious with juicy regular oranges.
Source: frei-style.com/beetroot-salad-with-oranges-and-ricotta