When in Doubt, Go For Pretty

November 14, 2012

Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Oh the very pretty chioggia beet! Cut these babies crosswise and you get a gorgeous circular pattern.  For this raw salad, choose small beets as they’re more tender . Use a mandoline or vegetable peeler for paper-thin slices.


  • 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.

Adeena Sussman, Sunset 


See full post here: Annabelle Breakey Photography :: Blog2012-11-14.