Description
This vibrant 7-Layer Beet Salad is a feast for the eyes and the taste buds, combining earthy roasted beets, sweet citrus, creamy ricotta, and crunchy pistachios into a layered masterpiece that’s as delicious as it is beautiful.
Ingredients
Scale
- 2 large roasted beets, peeled and quartered
- 2 oranges, peeled and sliced
- 1 cup ricotta cheese
- 1 cup kale, finely chopped
- 1/3 cup shelled pistachios, roughly chopped
- 2 tablespoons balsamic glaze
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast beets for 40–45 minutes until tender. Let them cool, then peel and quarter.
- Peel and slice oranges into clean rounds or segments.
- Whip ricotta until smooth and airy using a fork or small blender, set aside.
- Finely chop kale and massage with olive oil and a pinch of salt to soften.
- On a large serving platter or bowl, begin layering: spread ricotta as the base, then add kale, followed by roasted beets and oranges.
- Sprinkle crushed pistachios evenly over the top.
- Drizzle with balsamic glaze and a touch more olive oil. Season with salt and black pepper to taste.
- Serve immediately or chill for up to 30 minutes before serving.
Notes
- Use golden beets for a milder flavor and even more color contrast.
- You can swap kale with baby spinach for a softer texture.
- Toast the pistachios for extra crunch and aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 11g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
Keywords: beet salad, layered salad, vegetarian salad, ricotta salad, colorful salad