Chioggia Beet Salad with Ricotta Salata & Hazelnuts Recipe – Sunset Magazine
Chioggia beet salad with tangy Meyer lemon dressing, crunchy hazelnuts, and salty ricotta salata—perfect for a vibrant summer side.
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
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