Ingredients

• 1/2 cup crumbled ricotta salata cheese
• 1/2 cup roughly chopped toasted hazelnuts
• 6 small Chioggia beets, peeled and sliced very thin
• 1/4 cup Meyer lemon juice
• 1/4 cup hazelnut or olive oil
• 1/4 cup torn mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper