Quick Cuisine: Summer Beet Salad
Summer in Rome is simply hot. Which means I have no desire to be over a stove longer than I need to be. This no cook salad literally comes together in minutes and always hits the right points. And its just pretty - we do eat with our eyes firstβ¦Enjoy!
Ingredients
1 cup of pre-cooked sliced beets (I usually make them into triangle chunks)
Three tablespoons of fresh ricotta cheese
One tablespoon of pine nuts (walnuts also work - use a handful)
One tablespoon of pesto (hereβs a homemade recipe)
Olive oil + balsamic vinegar to garnish
Salt + pepper to season
Directions
Place the ricotta on a plate in the center. Then add the pesto on the sides in two big dots. Then place the beets around the ricotta. Sprinkle the pine nuts and dress the salad with salt + pepper and olive oil and balsamic as it suits your palette. Done.