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Recipe courtesy of Joe Magnanelli

Beet and Blood Orange Salad

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 1 hr
  • Yield: 4 servings
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4 red beets, each about 3 ounces

1/4 cup olive oil

2 tablespoons brown sugar

Kosher salt and freshly ground black pepper

6 strips lemon peel

4 sprigs fresh thyme

6 ounces ricotta cheese

2 tablespoons buttermilk

2 tablespoons chopped parsley

1 tablespoon chopped chives

1 tablespoon fresh lime juice

2 teaspoons extra-virgin olive oil

Pinch Maldon or other sea salt

2 tablespoons toasted fennel seed

2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives

3 blood oranges, peel and pith removed, sliced 1/4-inch thick

1/4 cup toasted pistachios

2-3 tablespoons good-quality balsamic vinegar

Micro basil, for serving

Arugula or other edible flowers, for serving


  1. Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick. 
  2. Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary. 
  3. Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.