Slow Roasted Beets w/ Herb Ricotta and Pistachio Lemon Vinaigrette

Violette_fr has been influencing style and beauty for quite some time as a blogger/influencer and as the Global Beauty Director for Estée Lauder. Basically, Violette is the epitome of French girl beauty but gives you all the dirty details to get it yourself.

Recently I was scrolling through the vortex that is Youtube, and I stumbled across a video collaboration she did with Sophia Roe, chef and wellness advocate, on making a spring beet salad.

Typically, I am very picky with beets, because they are super tricky to peel and stain everything, but in this case, I decided to give it a try and incorporate my own version on it. Below is the recipe with all of the ingredients and process I used, but of course, you can always watch the one Violette and Sophia made, cos’ I’m sure it’s to die for.

Slow Roasted Beets Shit


Yields: 2 – 4 servings

1 lb assorted beets, cleaned, and quartered

2 sprigs rosemary

1⁄4 cup olive oil

1⁄2 cup ricotta (or hummus if vegan)

2 cup microgreens

2 lemons, zest, and juice of 1 lemon

1 shallot, minced

3 cloves garlic, minced

1 tsp maple syrup

1⁄2 cup chopped fresh basil, lightly chopped

1/ 4 cup shelled pistachios, toasted

1⁄4 tsp Kosher salt

1/4 tsp pepper

1/4 tsp oregano

1/4 tsp thyme

1/2 tsp red pepper flakes



Preheat oven to 350 degrees Fahrenheit.

In a baking dish or aluminum foil, toss together cleaned beets. *If you are using red beets, cooking separately will ensure the color does not bleed onto non-red beets. Drizzle with olive oil, a pinch of kosher salt, and roughly chop two sprigs of rosemary and sprinkle over.

Roast beets for approximately 1 hour, or just until tender. Once finished, set aside to cool.

While the beets are cooking, start toasting your shelled pistachios in a skillet over medium heat. Toss until toasted. *Be careful and watch them because pistachios can burn quickly. Once toasted, chop into small chunks.

For the dressing, whisk together lemon zest, juice of 1 lemon, maple syrup, shallot, garlic, toasted pistachios, red pepper flakes, basil, salt, and pepper. Once mixed and seasoned properly, whisk in remaining olive oil until properly emulsified. Store in fridge to cool.

To prepare the ricotta, take the remaining basil and herbs like oregano, thyme, and salt and pepper to the ricotta and mix together.

Next, lightly toss the microgreen salad in the dressing.

To assemble, scoop 1/2 cup of the ricotta (or hummus) onto a plate. Arrange beets carefully on top of the ricotta. Top with microgreen salad. Add remainder of dressing to top the dish as desired and enjoy.


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