Feel the Beet Salad with Ricotta

Preheat oven to 375°. Place beets on a large sheet of heavy foil. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and pepper. Bring up sides of foil and seal with a double fold. Fold in ends, leaving room for steam to build. (If using both red and golden beets, wrap separately.) Roast until tender when pierced through foil with a knife, 40 to 60 minutes. When cool enough to handle, rub skin off beets using a paper towel. Slice or cut into wedges.

In a medium bowl, whisk together vinegar, 1/3 cup olive oil, the shallot and 1 teaspoon kosher salt. Add beets (if using both red and golden beets, divide marinade into two bowls). Chill, covered, at least 1 hour or up to overnight.

Remove thick center ribs from the chard leaves. Set leaves aside and thinly slice the ribs. In a medium skillet, heat 1 tablespoon olive oil over medium-high. Add sliced ribs. Cook and stir until crisp-tender, about 1 minute. Remove ribs from skillet and cool to room temperature.

Roll up the reserved chard leaves and thinly slice crosswise. Place sliced chard leaves in a large bowl and pour some of the beet marinade over them; toss to coat.

Spoon ricotta into 3 or 4 mounds on a large platter, smearing them around a bit. Arrange chard leaves and marinated beets on and around ricotta. Sprinkle with chard ribs. Spoon any remaining marinade over all of the salad. Sprinkle with pistachios.