If you are looking for a recipe that will help you get started with a plant-based diet, this is it! With only five ingredients, this Beet and Orange Salad With Dairy-Free Ricotta is simple to make but packs a big punch.
2 cups mixed greens
2 navel oranges
1 1/2 pounds medium beets
1/4 cup dairy-free ricotta cheese
Pinch of ground pepper
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.
Bring water to a boil then reduce heat and simmer for 15 minutes, or until beets are tender. Drain and set aside.
Place mixed greens in a bowl. Add beets, orange slices, and dairy-free ricotta cheese and toss by hand.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.