Red & Yellow Beet Salad w/ Ricotta Salata & Citrus Vinaigrette
Sarah
ingredients
- Citrus Vinaigrette:
- 3 oz. 100% olive oil
- 1 t. Minced shallots
- 1 oz. Orange juice (or tangerine)
- 1 oz. Rice wine vinegar (Chardonnay vinegar)
- Kosher salt
- Freshly ground black pepper
- Salad:
- 4 Medium yellow beets, cooked, peeled & sliced 1/4" thick
- 2 Medium Red beets, cooked, peeled & sliced 1/4" thick
- 1 Red onion, baseball sized
- Kosher salt
- Freshly ground black pepper
- 2 T. Minced chives
- 1 Small wedge ricotta salata - Older
directions
- 1
1. Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
- 2
2. Arrange beet slices on four plates, alternating colors.
- 3
3. Using Japanese Mandoline, shave some red onion slices very thinly over the beets (you may use about 1/3 of the onion).
- 4
4. Spoon vinaigrette over the beets and onions.
- 5
5. Season with salt and pepper and sprinkle with chives.
- 6
6. Using a potato peeler, shave ricotta salata over salads and serve
Source: Cindy Race
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