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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sunset.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chioggia Beet Salad
rawfoodandgoods.com
Local Chioggia Beet Salad with Goat Cheese Dressing | Midwest Foods Chef's Corner
mwfchefscorner.com
Local Chioggia Beet Salad with Goat Cheese Dressing | Midwest Foods Chef's Corner
mwfchefscorner.com
Sweet potato, chorizo and chioggia beet salad
ohmydish.com
Beet Salad with Ricotta – Italian recipe
bebra.me
Seared Feta Salad with Beets, Hazelnuts & Oregano Vinaigrette by Laura Lea
foodsocial.io
Ricotta Salata, Pear and Beet Salad - BelGioioso Cheese
belgioioso.com
Roasted-Beet and Citrus Salad with Ricotta | Jacuzzi Vineyards
jacuzziwines.com