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Kitchen Notebook

April 11, 2018

Roasted Beets with Ricotta and Citrus

60 Mins

 

Serves 2 as a side

 

  • 1 lb Beets, scrubbed clean
  • ½ Grapefruit, Segmented
  • 2 Tbsp Grapefruit Juice
  • ½ cup Ricotta (optional)
  • ¼ Red Onion, finely mince
  • ¼ cup Olive Oil, divided
  • 1 tsp Lemon Juice
  • 1 Tbsp Honey
  • 1 Tbsp toasted Nuts, roughly chopped

Preheat oven to 375 degrees. Fold a 12 x 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets with 1 tablespoon olive oil in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender, about 1 1/2 hours. Remove from oven and allow to cool. When cool enough to handle, peel beets by gently rubbing skin under cold running water. Cut into 1 1/2–inch chunks.  Beets can be cooked and stored in the refrigerator for up to 5 days.

Add grapefruit juice, orange juice, lemon juice, red onion, remaining olive oil and honey to bowl and whisk to combine. Season to taste with salt and pepper.

Toss beets with segmented grapefruit and vinaigrette in a large bowl. Spread the ricotta on a plate (if using), place dressed beets and citrus on top; sprinkle with nuts and serve.


60 Mins beet Grapefruit healthy eating Lunch Ricotta Spring Veg Vegetarian

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60 Mins beet Grapefruit healthy eating Lunch Ricotta Spring Veg Vegetarian


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