Roasted Beets & Orange Supremes with Toasted Pecans, Fresh Dill & Kite Hill Ricotta

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There are almost no words to describe how much I love this plate of food. Beets are one of my all time favorite foods and they are super healthy too. My mother used to buy them canned (omg!) but I loved them so much I ate them straight out of that can! Now I buy fresh beets every week, with their greens on, and roast them saving the greens for smoothies and scrambles. I didn’t know beets had green tops until I was well into adulthood!

With this salad, I combine the earthiness of the beets with the sweetness of the orange, the dillyness of the dill and the toastiness of the toasted pecans. And of course, Kite Hill ricotta cheese (but it’s optional because it is kind of hard to find.)

You can use purple beets only or you can use any color you find like white ones or golden ones. And my friend recently taught me how to supreme an orange (go online, tons of videos) and now I am obsessed.

The dressing makes about 1/4 cup. I am going to tell you what is in the salad. Make as much or as little as you want!

Dressing
3 tablespoons olive oil
The juice of half a lemon (about 1 tablespoon)
1 teaspoon champagne or white balsamic vinegar
Salt, a pinch

Salad
Roasted beets
Navel oranges
Toasted pecans (toasted walnuts work too!)
Kite Hill Ricotta
Fresh dill

Roast the beets. Supreme the orange. Toast the pecans. Break up the ricotta. Chop the dill.

Arrange on a serving plate. Drizzle with dressing. Enjoy!

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