Roasted Beet And Pickled Pear Salad On A Bed Of Orange Scented Ricotta,

Roasted Beet And Pickled Pear Salad Ingredients Salad

3 Whole Red Beets3 Whole Yellow Beets1 Tbs olive oilPickled Pears (recipe from previous post)Fresh Pea Sprouts(Mache or other lettuce as substitutes)2 Cups Ricotta4Tbs orange juice1 tsp orange zestsalt & pepper

Ingredients Tarragon Dressing

3⁄4 cup good olive oil1⁄4 cup champagne vinegar4 tsp fresh tarragon leaves, chopped(or 2 tsp dried tarragon)1 shallot, diced2 tsp maple syrup1 1/2 tsp dijon mustard3/4 tsp saltfreshly ground pepper

Quick Candied Pistachios

1 1⁄2 cup toasted pistachios3⁄4 cup sugar1⁄4 cup water1⁄2 tsp cinnamon1⁄2 tsp salt

Directions

1. Combine ricotta with orange juice and zest, refrigerate2. Cut beets in half. Rub with oil and sprinkle with salt and pepper. Wrap in foil. Place in oven preheated to 350 degrees. Roast one hour. Remove, rub off skin and cut each half into 3 equal slices. Refrigerate.3. Place the sugar and water into a large frying pan over very low heat. Add the cinnamon and salt. Stir until dissolved. Add pistachios. Stir to coat well. Remove to a cookie sheet lined with parchment paper space and break apart well and let dry.4. Combine all ingredients for salad dressing in a blender and blend until smooth. A handheld immersion blender works well too.5. Smear a generous amount of ricotta on serving plate. Arrange beets and pickled pears on top. Place greens in the middle. Sprinkle with nuts and drizzle on dressing. Serve.