Beetroot, hazelnut and ricotta salad
(from BlueFinger’s recipe box)
Serve with grilled lamb or roast beef
Source: http://www.taste.com.au/recipes/20511/beetroot+hazelnut+and+ricotta+salad
Serves 4 peopleCategories: beetroot, not tried, salad
Ingredients
- 850g can whole baby beets, drained, halved
- 1/2 cup dry-roasted hazelnuts, chopped
- 1/2 small red onion, thinly sliced
- 250g baked ricotta cheese, thinly sliced
- 60g mixed salad leaves
- 1 tablespoon olive oil
Directions
-
Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.