This 7-Layer Beet Salad is a stunner! Studded with cooked beets, supremed oranges, chopped pistachios, creamy truffle ricotta, and a bit of fresh mint. So fresh, so good!
My main food goal at the moment is finding ways to brighten up winter, either with fresh vegetables and fruits, or lots of great flavors.
And, not to brag, but I’ve been doing that really well by way of this beet salad for the last few weeks.
Made this for lunch today and it was delish! I used plain ricotta (salted and peppered) with arugula for my greens dressed in a maple balsamic. I was able to get some Cara Cara oranges to use it in too, yum! I didn’t have pistachios, so I used sunflower seeds instead which worked great to add a little nuttiness and crunch. Will definitely be making this one again, and love how you can swap in what you have and it’s still tasty 🙂
In This Post: Everything You Need For This 7-Layer Beet Salad
- How to Serve This Beet Salad
- How to Cook Beets and Where to Buy Them
- Orange Options
- The Ricotta / Creamy Element in This Salad
- Other Beet Recipes I Love
This salad is beautiful and ridiculous. It’s a bit of a nod to the old-school creamy 7-layer salads and dips, but this time with, well, um, beets.
Our 7 layers:
- Truffle ricotta.
- Massaged kale.
- Beets.
- Oranges.
- Pistachios
- Shallots.
- Mint.
It’s fresh in just the right kind of way for January – like when you want that revitalized feeling that comes from actually eating and truly enjoying vegetables, but you also need it to be absolutely substantial and satisfying. Maybe we CAN have it all?
You can plate this salad up individually and swipe through it with a piece of soft focaccia – which is what I’m often having for a throw-it-together lunch these days. Or, you can do as I also often do, which is serving this family-style as a side for whatever else you have going on for dinner.
Lunch for the stay-at-home mom – it works.
Dinner parties – it works.
A casual side for Tuesday dinner – it works.
Midnight snack – I mean, I’m not above it.
7-Layer Beet Salad: Frequently Asked Question
Can I use something besides ricotta?
Yes! Try full fat plain yogurt instead. If you want a dairy-free option, use an almond-based product like Kite Hill dip or spread instead.
What kind of beets do you buy?
It’s easiest to use pre-cooked beets (Love Beets brand is perfect and sold at many grocery stores); otherwise, you can steam your own beets. Red or golden beets can work in this salad!
How do you cut your oranges?
To do what’s called “supreme an orange”, cut the bottom off so it rests flat on your cutting board. Then cut around the sides to remove the peel and white layer. Finally, cut the centers into rounds.
Description
This 7-Layer Beet Salad is a stunner! Studded with cooked beets, supremed oranges, chopped pistachios, creamy truffle ricotta, and a bit of fresh mint. So fresh, so good! Â
Instructions
- Massage kale with a bit of the dressing to soften it. Trust me – it will taste way better.
- Cut the beets, oranges, and shallots.
- Spread a little bit of your creamy element onto the serving platter. If this is a salad for one, I would use about 3 tablespoons. If it’s a salad for 4-6, I would use more like 1/2 cup.
- Layer the rest of the 6 ingredients: massaged kale, beets, oranges, shallots, pistachios, and herbs. Finish with olive oil, salt, and pepper if you want. I love this salad with a hunk of good focaccia.
Notes
I like the simple green salad dressing for this – I think it works perfectly on the kale. The Maple Balsamic dressing from Trader Joe’s is a bit more on the creamy side and also works great.
