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Kitchen Notebook

April 11, 2018

Roasted Beets with Ricotta and Citrus

60 Mins

 

  • 1 lb Beets, scrubbed clean
  • 1 Cara Cara Orange, segmented 
  • 2 Tbsp Cara Cara Orange Juice
  • ½ cup Ricotta (optional)
  • 1 Tbsp minced Parsley
  • ½ Shallot, finely minced
  • 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 refrigerator for up to 5 days.

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

Toss beets with segmented grapefruit and vinaigrette in a large bowl. Spread 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 Recipe Ricotta Spring Veg Vegetarian

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60 Mins beet Grapefruit healthy eating Lunch Recipe Ricotta Spring Veg Vegetarian


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