Raw Beet Slaw with Lemon-Dill Ricotta

Beets are often served cooked, but did you know that if you cut them thinly, they’re delicious raw? Stir a few ingredients into some ricotta, artfully spread it on a platter, top with those beets—and you’re done!
By Rachael Ray Every Day ,

Photography by Christopher Testani

Recipe by Ananda Eidelstein

Total Time: 25 minutes

Servings: 8

Ingredients

  • 1 tbsp. coriander seeds   

  • 2 cups ricotta 

  • 2 tsp. lemon zest plus 5 tsp. juice (from about 1 large lemon) 

  • 2 tbsp. plus 2 tsp. EVOO 

  • 2 tbsp. chopped fresh dill, plus 2 tbsp. small sprigs 

  • 4 red beets, peeled and cut into thin matchsticks 

  • 2 golden beets, peeled and cut into matchsticks 

  • 3/4 cup chopped toasted hazelnuts

Preparation

1. In a dry small skillet, heat the coriander seeds over medium, stirring occasionally, until fragrant, 3 to 5 minutes. Let cool. Transfer to a small resealable plastic freezer bag. Using a mallet or rolling pin, coarsely crush the seeds.

2. In a large bowl, mix the ricotta, lemon zest, 2 tsp. lemon juice, 2 tsp. oil, and the chopped dill; season with salt and pepper. In another large bowl, mix the beets and the remaining 2 tbsp. oil and 3 tsp. lemon juice; season. Mix in the coriander seeds. Spread the ricotta on a platter. Top with the beet slaw, dill sprigs, and nuts.

Nutrition Information

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