Spiralized Beet Salad
Prep Time 30 minutes
Marinating Time 30 minutes
Ingredients
For the vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- ¼ cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the salad
- 2 medium red beets, peeled and spiralized
- 2 medium golden beets, peeled and spiralized
- ¼ cup mint leaves
- ¼ cup parsley leaves
- 2 ounces fresh ricotta, crumbled
- ¼ cup toasted pistachios, roughly chopped
Preparation
Vinaigrette
-
In a small bowl, whisk together the orange juice, vinegar, Dijon and shallot. Slowly whisk in the olive oil until smooth. Season with salt and pepper, to taste.
Salad
-
Place the red beets in one medium bowl and the golden beets in another. Toss each with half of the dressing and let marinate for at least 30 minutes. Divide the mint and parsley leaves between the bowls and toss to incorporate. Transfer to a bowl or platter, layering the red and golden beet mixtures together. Garnish with the crumbled ricotta and chopped pistachios, and serve.