Chioggia Beet Salad with Ricotta Salata and Hazelnuts

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:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 74%
  • Protein: 4.1g
  • Fat: 14g
  • Saturated fat: 2.9g
  • Carbohydrate: 8.2g
  • Fiber: 2.4g
  • Sodium: 433mg
  • Cholesterol: 13mg

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

  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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