Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Name: Chioggia Beet Salad with Ricotta Salata and Hazelnuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 6 smalls Chioggia beets, peeled and sliced very thin; 118 milliliters roughly chopped toasted hazelnuts; 59 milliliters Meyer lemon juice; 59 milliliters torn mint leaves; 59 milliliters hazelnut or olive oil; 0 teaspoons pepper; 118 milliliters crumbled ricotta salata cheese; 1 teaspoons salt

You can never have too many side dish recipes, so give Chioggia Beet Salad with Ricotta Salatan and Hazelnuts a try. This gluten free, primal, and vegetarian recipe serves 6. One portion of this dish contains approximately 5g of protein, 18g of fat, and a total of 218 calories. Head to the store and pick up olive oil, pepper, meyer lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.