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Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 40 mins
Yield Serves 6 to 8
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

Nutrition 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

How to Make It

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