Recipe by Ananda Eidelstein
Total Time: 25 minutes
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
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.