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 people

Categories: 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

1. Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.

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