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
More From Sunset
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
- Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.
Chioggia Beet Salad with Ricotta Salata and Hazelnuts Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Sunset
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