Bright, fresh, and deeply flavorful. Tender, sweet roasted beets tossed with vibrant orange supremes in a tangy quick vinaigrette. Served over a bed of pillowy whipped ricotta for the perfect creamy balance, then finished with the crunch of toasted pistachios and a touch of fresh dill. A genuinely irresistible combination.

INGREDIENTS – serves 2

2 smaller beets, cleaned and trimmed (think racketball size)
1 garlic clove, don’t worry about peeling it
1 strip of orange zest, using a veg peeler
1/4t salt
1/4t black pepper
1/4t thyme
2T olive oil

1 orange, supremed

Leftover juice from the orange
1T white balsamic vinegar
2T olive oil

5oz ricotta, whipped in a mini food processor or immersion blender (heaping 1/4c)

1/4c pistachios, chopped
2T dill, chopped

INSTRUCTIONS

Preheat oven to 425°F.

Place beets, garlic and orange zest on a large piece of foil on a baking sheet. Sprinkle with salt, pepper and thyme then drizzle with 2T olive oil. Roll the beets around to coat. Fold the foil up to create a packet, sealing the seams well. Roast 1 hour or until fork tender.

Allow the beets to cool a bit then wipe the skin off with a paper towel, trim the ends and cube the rest. Set aside.

In a medium-large bowl, whisk together oj, vinegar and 2T olive oil with a small pinch of salt and pepper. Add beets and orange supremes and toss to coat.

Smear whipped ricotta over a plate. Spoon beets and oranges over the top with a little extra dressing. Top with pistachios and dill.

ENJOY!