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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes 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
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
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