Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe

Ingredients (12)

• 2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
• 1/4 cup (60ml) extra-virgin olive oil, divided
• 2 sprigs thyme or rosemary (optional)
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
• 1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
• 1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
• 2 teaspoons (10ml) juice from 1 lemon
• 1 small shallot, finely minced (about 1 ounce; 30g)
• 2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
• 1 tablespoon (15ml) honey
• 1/2 cup (100g) fresh ricotta