Salad making isn't normally an activity you'd call exciting—until summer rolls around, that is. With fruits and vegetables at the peak of their flavorful, colorful ripeness, you're only limited by your imagination when it comes to throwing together a showstopping side dish.
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This salad uses a spiralizer to create beautiful tendrils of earthy red and yellow beets, then adds tangy ricotta salata, toasted pistachios and a citrusy vinaigrette. Best of all, it can be made ahead: Prepare the dressing the day before, then marinate the raw beets two hours before guests arrive for a stress-free salad that will stay fresh and crisp for hours.
For more summer entertaining recipes, go to "Dine 'til Dusk."
Spiralized Beet Salad with Ricotta Salata and Pistachios
Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus marinating time
Cook Time: N/A
Total Time: 20 minutes, plus marinating time
For the Vinaigrette:
2 tablespoons freshly squeezed orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
For the Salad:
2 medium red beets, peeled and spiralized
2 medium golden beets, peeled and spiralized
¼ cup mint leaves
¼ cup parsley leaves
2 ounces ricotta salata, crumbled
¼ cup toasted pistachios, roughly chopped
1. Make the vinaigrette: In a small bowl, whisk together the orange juice, vinegar, Dijon and shallot. Slowly whisk in the olive oil until smooth. Season with salt and pepper.
2. Make the salad: Place the red beets in one medium bowl and the golden beets in another. Toss each with half of the dressing and let marinate for at least 30 minutes. Divide the mint and parsley leaves between the bowls and toss to incorporate. Transfer to a platter, layering the red and golden beet mixtures together. Garnish with the crumbled ricotta salata and chopped pistachios, then serve.
Crate and Barrel provided the products featured here and sponsored this post.