Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Chioggia Beet Salad with Ricotta Salata and Hazelnuts
8 Ingredients
  • 1/4 cup Meyer lemon juice
  • 1/4 cup hazelnut or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 small 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
Nutrition
163
8% daily value
8 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

21% 14

Saturated

13% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 5

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

8% 4

Cholesterol

2% 7

Sodium

9% 216

Calcium

7% 72

Magnesium

7% 30

Potassium

6% 276

Iron

7% 1

Zinc

6% 1

Phosphorus

12% 81

Vitamin A

3% 26

Vitamin C

8% 7

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

2% 0

Vitamin B6

7% 0

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

11% 2

Vitamin E

14% 2

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 66
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