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Rote Bete (Randen) Salat mit Orangen und Ricotta
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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 Time10 mins
Cook Time30 mins
Total Time40 mins


  • 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


  • 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


  • 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


Serving: 2g