Beet, Walnut, and Escarole with Ricotta Salad Fresh Mozzarella, Ricotta
Serve up some inspiration with this Beet, Walnut, and Escarole with Ricotta Salad recipe from Galbani Cheese. Our authentic Italian cheeses will bring the joy of sharing a savory meal with those you...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at galbanicheese.com.
Cooking tools:
- Oven
- Aluminum foil
- Paring knife
- Measuring spoon
Ingredients
- 8 oz. Galbani® Fresh Mozzarella Ball, cut in pieces
- 5 oz. Galbani® Ricotta
- 1 Lb. roasted red beets*, peeled and sliced into wedges
- 3/4 cup walnuts, halved, and toasted in a 400° F oven for 5-10 minutes
- 1 cup escarole hearts, chopped
- sherry wine vinaigrette
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