Roasted beet salad with thinly sliced fennel and orange, finished with a balsamic glaze and served alongside creamy whipped ricotta.
I love beets, but I don’t make them as often as I should. When I worked in a restaurant I roasted dozens of pounds of beets regularly—sometimes 25 pounds two or three times a week. Cooking them at home is a reminder of how easy and versatile they are: minimal hands-on work, mostly passive cooking time, and they keep well for salads and simple meals throughout the week.
This Roasted Beet Salad with Whipped Ricotta, fennel, and orange was inspired by a brunch I had at River Roast in Chicago. The restaurant is known for its roasted dishes, and the beet salad in particular stayed with me. What I especially appreciate is how the salad is served with fresh ricotta rather than the more common goat cheese.
Ricotta brings a lighter, more delicate flavor that lets the roasted beets, crisp fennel, and bright orange segments shine. If you can find a very fresh whole-milk ricotta, it’s excellent as-is; otherwise, whipping it briefly with a bit of olive oil makes it luxuriously smooth and spoonable.
Roasted Beet Salad with Whipped Ricotta, Fennel, and Orange
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Ricotta is a lighter alternative to goat cheese, letting the sweet roasted beets, crisp fennel, and bright citrus stand out.
Ingredients
Roasted Beets:
- 5 medium-large red or golden beets
- 1 tablespoon (15 mL) extra virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Salad Assembly:
- 1 small head fennel, fronds reserved
- 1 tablespoon (15 mL) extra virgin olive oil
- 2 teaspoons (10 mL) fresh orange juice
- 2 teaspoons (10 mL) fresh lemon juice
- 1 teaspoon balsamic glaze (not balsamic vinegar), plus extra for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 navel oranges, trimmed and cut into segments
Whipped Ricotta:
- 1/2 cup whole-milk ricotta cheese
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Roast the beets: Preheat the oven to 400°F (205°C) with a rack in the center. Rinse and scrub the beets. Toss them with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Wrap each beet in aluminum foil and place on a baking sheet. Roast until a knife pierces easily, about 50–60 minutes, depending on size. Let cool in the foil, then trim, peel, and cut into quarters. Place in a large salad bowl.
- Assemble the salad: Trim the fennel and slice the bulb in half lengthwise. Remove the core and slice each half very thinly (about 1/8 inch). Add the sliced fennel to the bowl with the beets. Stir in the olive oil, orange juice, lemon juice, and balsamic glaze. Toss gently and season with salt and pepper. Let the mixture sit while you prepare the ricotta so the flavors meld.
- Prepare the whipped ricotta: In a mini food processor or blender, combine ricotta, olive oil, salt, and pepper. Pulse until very smooth and creamy. If your ricotta is exceptionally fresh and smooth, you can skip processing and simply season and drizzle with olive oil.
- Serve: Spread the tossed beets and fennel on a large platter. Arrange the orange segments and garnish with reserved fennel fronds. Spoon a portion of whipped ricotta alongside or on top of the salad. Finish each serving with a light drizzle of balsamic glaze.
Tips for Success:
- Balsamic glaze—reduced, syrupy balsamic vinegar—can be purchased in most grocery stores, or you can gently reduce balsamic vinegar at home until thickened for a homemade glaze.
Calories: 240 kcal,
Carbohydrates: 21 g,
Protein: 9 g,
Fat: 14 g,
Fiber: 4 g.