Chioggia Beet Salad with Ricotta Salata and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When sliced crosswise, Chioggia beets have a stunning red-and-white bull's-eye pattern. Compared with common red beets, chioggias don't bleed much color, so they're ideal for mixing in salads. Choose small beets if you're planning to eat them raw-they're more tender. Larger ones will be paler and a bit woody, so save them for roasting or boiling. Use a mandoline or vegetable peeler for paper-thin, even slices. Ingredients:
1/4 cup meyer lemon juice |
1/4 cup hazelnut or olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 small chioggia beets, peeled and sliced very thin |
1/2 cup crumbled ricotta salata cheese |
1/4 cup torn mint leaves |
1/2 cup roughly chopped toasted hazelnuts |
Directions:
1. Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.
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