1/4 cup lemon juice (from Meyer lemons, if possible)
1/4 cup hazelnut or olive oil
1/2 tsp. salt
1/4 tsp. pepper
6 small 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
Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients and serve.
We thank myrecipes.com for this recipe.