Beetroot can be overpowering in salads but teaming it with ricotta - as this recipe does - adds a delicious hint of creaminess and complements the beet flavour.
Beetroot and ricotta is a match made in heaven. This salad is colourful and packed with flavour.
Wash the beetroot and peel the skin off. The quickest way to cook beetroot is to place it in a heat- proof container and cook in a microwave oven for about 10-15 minutes depending on the size of the beetroot. If you don't have a microwave, cook in a pot filled with salted boiling water for about 10 minutes.
Meanwhile, prepare the dressing. Wash the orange and lime and cut them in halves.
In a bowl, mix the fresh juices from orange and lime. Add flaxseed oil, salt and pepper.
Remove the beetroot from the oven and let it cool down (be careful not to get burnt). Then, cut into about 1⁄4 inch / ~ 1⁄2 cm slices.
Place the sliced beetroot into the mixture and marinate for 2-4 hours.
After the beetroot is ready, mix the ricotta with parmesan cheese in a separate bowl.
Wash the rocket and drain well on a paper tissue or in a lettuce strainer. Place it on a serving plate.
Lay the beetroot on the top of the rocket and spoon the cheese mixture on the top.
Sprinkle with crumbled or chopped pistachio nuts and toss with pistachio oil. Enjoy!
When buying beets, look for firm, smooth skin. They are freshest when the greens are still attached and you can look for the condition of the greens.
If possible, try the pistachio oil (rather than extra virgin olive oil) as it gives a delicious nutty flavour!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.