Beet Salad with Ricotta

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If using cooked beets, you don't need to soak them in the dressing for as long. Mix well, let it sit for three minutes, and serve.

Ingredients

Lemon - 1 piece
Oranges - 1 piece
Beetroot - 4 pieces
Parsley - 5 oz
Spanish onions - ½ heads
Ricotta cheese - 5 oz
Olive Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep bowl, mix together orange juice, lemon juice, and olive oil. Season the sauce with salt and pepper, then stir again.

Step 2

Peel the beets and cut them into thin matchsticks. Finely chop the onion. For slicing both the beets and the onion, it is most convenient to use a chef's mandoline, which allows you to vary the thickness and shape of the vegetable cuts and produce uniformly perfect slices and matchsticks in large quantities.

Step 3

Remove the leaves from the parsley. Thoroughly mix the chopped beets and onions with the parsley leaves and the dressing, and let it sit for twenty minutes. Before serving, toss the salad with ricotta cheese, and season with salt and pepper to taste.