Beet, Walnut, and Escarole with Ricotta Salad
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8 oz. Galbani® Fresh Mozzarella Ball, cut in pieces
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5 oz. Galbani® Ricotta
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1 Lb. roasted red beets*, peeled and sliced into wedges
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3/4 cup walnuts, halved, and toasted in a 400° F oven for 5-10 minutes
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1 cup escarole hearts, chopped
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sherry wine vinaigrette
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In a large mixing bowl, toss mozzarella, beets, walnuts and escarole with sherry wine vinaigrette.
Distribute salad onto 4 or 6 salad plates.
Top each salad with a generous tablespoon of ricotta.
*Roasted Red Beets: Preheat oven to 400° f. Wash beets, individually wrap them in foil, and roast for 60-90 minutes, depending on size. Once cool enough to handle, peel skin using a paring knife or your fingers.
- If you prefer, golden beets can also be used. Fresh fruit, such as strawberries or figs, is also a nice addition.
-
8 oz. Galbani® Fresh Mozzarella Ball, cut in pieces
-
5 oz. Galbani® Ricotta
-
1 Lb. roasted red beets*, peeled and sliced into wedges
-
3/4 cup walnuts, halved, and toasted in a 400° F oven for 5-10 minutes
-
1 cup escarole hearts, chopped
-
sherry wine vinaigrette
In a large mixing bowl, toss mozzarella, beets, walnuts and escarole with sherry wine vinaigrette.
Distribute salad onto 4 or 6 salad plates.
Top each salad with a generous tablespoon of ricotta.
*Roasted Red Beets: Preheat oven to 400° f. Wash beets, individually wrap them in foil, and roast for 60-90 minutes, depending on size. Once cool enough to handle, peel skin using a paring knife or your fingers.
- If you prefer, golden beets can also be used. Fresh fruit, such as strawberries or figs, is also a nice addition.