Beet Salad with Ricotta
Salads • Singaporean
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.
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