Ingredients
1/4 cup lemon juice
1/4 cup hazelnut or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4-5 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
How to Make It
Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.