Beet and Orange Salad

Beet & Orange Salad

Recipe courtesy of Tiffani Thiessen

Ingredients

  • 6 baby beets, peeled and cut into halves or thirds (depending on size)
  • 2-3 medium cara cara oranges (or navel), skins removed and sliced into rounds
  • 1/2 cup radicchio, thinly sliced
  • 1/4 cup ricotta salata, thinly sliced
  • 1/4 cup whole pistachios
  • 1 tablespoon olive oil
  • 2 teaspoons champagne vinegar
  • maldon to taste

Directions

Preheat oven to 400 degrees.

Place the beets on a parchment lined baking sheet and roast for 25-30 minutes, or until tender. Set aside to cool.

On a serving tray, arrange the cooled beets, oranges, radicchio, rictotta salata and pistachios. Drizzle with olive oil and vinegar. Salt to taste.

 

 

Photography by Rebecca Sanabria

WRITE A COMMENT NO COMMENTS

~

blog index BACK TO TOP