Fresh, crisp and full of flavor — this Chioggia Beet Salad With Ricotta Salata And Hazelnuts is a must-try. Made with lemon juice, hazelnut, salt and pe…
This Chioggia Beet Salad With Ricotta Salata And Hazelnuts relies on simple, everyday ingredients such as meyer lemon juice, hazelnut or olive oil, salt and pepper. It comes together quickly and makes 4 servings, at about 189 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026