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Beet and Orange Salad With Dairy-Free Ricotta

A five-ingredient salad that is simple to make but packs a big punch.

Print Recipe


  • 1 1/2 pound beets
  • 2 oranges
  • Black pepper, freshly ground, to taste
  • 2 cups greens (e.g., kale, spinach, swiss chard)
  • 1/4 cup Dairy-Free Ricotta Cheese or store-bought ricotta, dairy-free


  1. Peel the beets, and cut them into wedges, using multiple types of beets to add color. Place beets in a large saucepan and cover with water.
  2. Bring water to a boil then reduce heat and simmer for 15 minutes, or until beets are tender. Drain and set aside.
  3. Finely grate 2 teaspoons orange rind. Peel and section oranges, reserving 2 tablespoons juice.
  4. Combine orange rind, juice, and pepper.
  5. Place mixed greens in a bowl. Add beets, orange slices, and dairy-free ricotta cheese and toss by hand.