For the Salad
For the Orange Vinaigrette
Preheat the oven to 375 degrees F. Scrub beets well.
Using a sharp chef’s knife, slice the beets into 1/2 thick rounds.
Place the beet wedges on a foil-lined baking tray. Drizzle the beets with the olive oil and sprinkle with salt and pepper. Toss until the beets are evenly coated.
Bake 35 to 40 minutes or until fork tender. Allow to cool.
For the vinaigrette, in a small bowl whisk together vinegar, orange zest, orange juice, honey, Dijon, and shallot. Slowly add olive oil while continuously whisking, until fully emulsified. Season with salt and pepper.
Arrange beets on a serving platter and drizzle dressing on top. Season with salt and pepper, as needed. Top with sunflower seeds, IL Villaggio Ricotta Salata, and basil. Serve immediately.