Total Donated Since 1998:
Serves: 4
Ingredients
Salad
- 1 (16 oz) jar beets, drained
- 2 tbsp extra-virgin olive oil
- 1 cup fresh plant-based ricotta
- 1 tbsp freshly squeezed lemon juice
- 4 sprigs thyme
- 2 l g oranges, peeled and quartered
- 4 handfuls arugula
- 1 lg shallot, thinly sliced
- laky sea salt, such as Maldon
Dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed orange juice
- 1 tbsp champagne vinegar
- 2 tsp freshly squeezed lemon juice
- 2 tsp honey
- Kosher salt, to taste
- reshly ground black pepper, to taste
Directions
- Preheat the oven to 400ºF.
- Toss the beets with olive oil and season with salt and pepper, to taste. Transfer the beets to a cookie sheet lined with parchment paper and roast for 20 minutes.
- While the beets are roasting, whisk together the ricotta, lemon juice, and thyme in a small bowl. Transfer to an airtight container and store in the refrigerator until ready to use.
- Prepare the dressing in a small bowl by whisking together olive oil, orange juice, vinegar, lemon juice, and honey. Season with salt and pepper to taste. Set aside.
- Slice the oranges into 1-inch chunks.
- Spread ¾ cup ricotta into a thin layer on a large serving dish, and cover with a layer of arugula. Top with an even distribution of beets, orange chunks, and sliced shallot.
- Drizzle the dressing over the salad, dollop on the remaining ricotta, sprinkle with sea salt to taste and serve immediately.
