Print Options:

Chioggia Beet Salad with Ricotta Salata and Hazelnuts





Yields
Serves 6 to 8



Total Time
40 mins

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.

su-Chioggia Beet Salad with Ricotta Salata and Hazelnuts




Photo: Annabelle Breakey; Styling: Robyn Valarik
 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
1

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 174Calories from Fat 74
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.9g15%
Cholesterol 13mg5%
Sodium 433mg19%
Total Carbohydrate 8.2g3%

Dietary Fiber 2.4g10%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.