Brighten up the evening with this gluten-free salad starter thats a beautiful mixture of colours and textures.
- Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.
Beetroot, hazelnut and ricotta salad
- 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 tbsp olive oil
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