Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Chioggia Beet Salad with Ricotta Salata and Hazelnuts Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
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.

Yield:

Serves 6 to 8
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 174
Caloriesfromfat 74 %
Protein 4.1 g
Fat 14 g
Satfat 2.9 g
Carbohydrate 8.2 g
Fiber 2.4 g
Sodium 433 mg
Cholesterol 13 mg

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

Preparation

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.

Note:

Adeena Sussman,

Sunset

August 2012
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