Beet & Orange Salad with Ricotta and Reduced Balsamic Vinegar

• 5 medium-large beets (red or golden)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 teaspoons freshly squeezed orange juice
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon balsamic syrup (or reduced balsamic vinegar)
• 1/4 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 navel oranges, segmented

• 1/2 cup fresh whole fat ricotta
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon kosher sea salt
• 1/8 teaspoon freshly ground black pepper

Roast the beets: Preheat the oven to 400 degrees . Rinse and scrub the beets well under cold water. Place the beets in a large bowl and toss with the 1 tablespoon olive oil, salt, and pepper. Wrap each beet in aluminum foil and place on a large baking sheet. Roast the beets for 50 minutes to 1 hour (or longer, depending on the size of your beets) or until the beets can be easily pierced all the way through with a sharp knife. Once the beets are cooked through, set them aside on a plate (keep them wrapped in foil) until they are cool enough to handle. Trim the ends, and cut into quarter segments. Place in a medium mixing bowl.Add the olive oil, orange juice, lemon juice, balsamic syrup, salt, and pepper and toss gently to combine. Season to taste and set aside.

Combine the ricotta, olive oil, salt, and pepper in the bowl of a mini food processor. Pulse until very smooth. Transfer to a small bowl and set aside.

Distribute the tossed beets, garnish with orange segments and a large spoonful of whipped ricotta cheese. Drizzle lightly with balsamic syrup and serve.