Citrus Arugula and Beets Salad with Pistachios, Ricotta and Sumac
Updated: Jun 19
This is a hearty refreshing salad that will help beat the winter blues. Its bursting with bright fresh flavors and beautiful colors. It uses the season's star ingredients all the citrus and delicious roasted beets that intensify in flavor and sweetness once roasted. The salad has a wonderful combination of flavors and textures making it our go to salad in the winter months. The spicy arugula pairs so well with the sweet earthy beets and a burst of freshness and bright flavors from the lemon vinaigrette and the slices of fresh oranges. Ricotta is so creamy and delicious it makes this salad a complete meal with a slice of baguette. You can defiantly substitute the ricotta with feta or goat cheese.
2 blood oranges or any type of orange you like (I used a combination of Cara Cara and blood orange in this salad) peeled and sliced or segmented
handful of raw Pistachios (I love raw pistachios but if you prefer them toasted go ahead)
Kosher salt and freshly ground pepper
3 roasted beets cut up into wedges (see recipe)
6 cups or 6 oz fresh arugula
1 large avocado or two small ones cut up into wedges
1/4 cup extra-virgin olive oil
Juice of one lemon
1 tsp sumac (see buying tip)
2oz creamy ricotta cheese
Vinaigrette: Mix olive oil, lemon juice, sumac, salt and pepper in a small jar with a tight lid shake until well combined.
In a large bowl, combine the arugula with half of the dressing. Drizzle over the greens and toss to coat. Transfer the salad to a serving platter and garnish with the beets, pistachios, orange segments and avocado wedges. and drizzle the rest of the dressing all over the top. Dollop with scoops of ricotta cheese. Sprinkle with more sumac. Serve immediately.
Tip: when buying sumac. Look for a single ingredient on the list. No salt, additives or dyes added. Sumac is usually bright ruby in color and tastes sour.