Roasted Beet Salad With Tangerines and Ricotta Salata
level of difficulty: medium
4 orange or yellow beets
4 Chioga or red beets
2 tablespoons pine nuts, toasted
1/4 cup plus 1 teaspoon extra virgin olive oil
6 tangerines or Clementines or oranges will be fine
1 medium red onion, thinly sliced
3 tablespoons raspberry vinegar
4 cups mixture of your favorite baby greens
4 oz. piece of ricotta salata cheese, shredded on your box shredder
s and p to taste
Preheat the oven to 400°. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.
In a pie plate, toss the pine nuts with 1 teaspoon of the olive oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.
Peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup when your all done
In another small bowl, toss the sliced red onion and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of oil and season the dressing with salt and pepper.
Arrange the greens on a serving plate. Add the beets and tangerine sections on top of the greens and drizzle with the dressing. Top with the toasted pine nuts and the shredded cheese and serve.
Complementary Wines: Echezeaux, Muscat: orange, Pinot Noir
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