Beet, Blood Orange, and Baby Kale Salad
sandravalvassori.com
The creamy ricotta and garlic pangrattato topping could be considered components that are a little "extra" in this salad. I admit it, they are. But this time of year isn't it fun to go a little extra?
Servings: 6
Ingredients
- 1 1/2 pounds beets mixed colours, if desired
- 1/2 teaspoon salt
- 3 blood oranges
- 3 cups baby kale
- 1 cup whole milk ricotta cheese
- 2 Tablespoons milk
- 1 Tablespoon extra-virgin olive oil optional
For the Vinaigrette:
- 1/2 small blood orange juiced
- 1 small shallot finely chopped
- 2 tablespoons white balsamic vinegar or other light coloured vinegar plus 1 tbsp honey
- 1/2 teaspoon kosher salt
- a few grinds freshly cracked black pepper
- 1/2 cup extra virgin olive oil
For the garlic pangrattato:
- 2 tbsp olive oil
- 1/2 cup fresh breadcrumbs see notes to make breadcrumbs
- 1 teaspoon red chilli flakes optional
- 1/2 teaspoon kosher or sea salt
- 2 cloves garlic finely minced
Instructions
- Preheat the oven to 400 degrees F.
- Place the beets in a single layer in a large baking dish. Sprinkle with 1/2 teaspoon salt. Tightly seal the dish with foil and roast until the beets are completely tender when pierced with a knife. Depending on the size of the beets, this could take 45 minutes to 1 hour.
- Meanwhile, whisk the ricotta and milk until smooth and drizzle with 1 tablespoon olive oil. Set aside in the fridge until ready to use.
- While the beets are roasting, make the vinaigrette and garlic pangrattato.
- Make the vinaigrette: In a medium bowl mix the blood orange juice, shallot, and vinegar. Let sit for 5 minutes. Season with salt and pepper and whisk in the olive oil.
- Make the garlic pangrattato: In a medium pan, warm the olive oil to medium-hot, but not smoking. Add breadcrumbs, chilli flakes and a sprinkle of kosher salt and sauté for about 5 minutes, or until breadcrumbs are lightly golden. Add garlic and cook for another minute. Transfer to a serving bowl and set aside.
- When the beets are cool enough to handle, remove the skin by peeling it off with your fingers. Cut the beets into wedges. If using different coloured beets, keep the red and gold beets separate or their colours will bleed together. Keep warm.
- Using a sharp knife, cut all the peel and white pith from the blood oranges. Slice the blood oranges crosswise in ¼-inch-thick rounds.
- Just before serving, arrange the baby kale on a platter. Add the beet wedges and blood orange slices. Spoon a generous amount of dressing over the top. Nestle in dollops of the ricotta cheese and sprinkle with the garlic pangrattato.
Notes
To make the breadcrumbs: Tear about 1 cup of a good loaf of sourdough, or rustic white bread, into 1-inch pieces. Pulse in a food processor until crumbs are coarse.