Raw Beet Slaw with Lemon-Dill Ricotta
Photography by Christopher Testani
Recipe by Ananda Eidelstein
Total Time: 25 minutes | |
Servings: 8 |
Ingredients
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1 tbsp. coriander seeds
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2 cups ricotta
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2 tsp. lemon zest plus 5 tsp. juice (from about 1 large lemon)
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2 tbsp. plus 2 tsp. EVOO
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2 tbsp. chopped fresh dill, plus 2 tbsp. small sprigs
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4 red beets, peeled and cut into thin matchsticks
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2 golden beets, peeled and cut into matchsticks
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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.