Beetroot, hazelnut and ricotta salad

Brighten up the evening with this gluten-free salad starter thats a beautiful mixture of colours and textures.

Recipe «Beetroot, hazelnut and ricotta salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.