How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chioggia Beet Salad With Ricotta Salata And Hazelnuts?

You need 8 ingredients. The key ingredients include: 1/4 cup Meyer lemon juice, 1/4 cup hazelnut or olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Is Chioggia Beet Salad With Ricotta Salata And Hazelnuts suitable as salads?

Yes, Chioggia Beet Salad With Ricotta Salata And Hazelnuts falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Chioggia Beet Salad With Ricotta Salata And Hazelnuts?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chioggia Beet Salad With Ricotta Salata And Hazelnuts Recipe

Name: Chioggia Beet Salad With Ricotta Salata And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Chioggia Beet Salad With Ricotta Salata And Hazelnuts – a delicious recipe with lemon juice, hazelnut, salt, pepper, beets, cheese. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
189 kcal
Category
Salads

Eats Now Editorial Team

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Chioggia Beet Salad With Ricotta Salata And Hazelnuts

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