Beet Salad with Mint, Red Onion & Ricotta Salata Cheese or Feta

4 Servings

6 beets, trimmed and scrubbed
3 tbls Calolea Blood Orange Olive Oil
1 ½ tbls CaloleaWhite Balsamic Vinegar
½ cup medium red onion thinly sliced
½ cup shaved ricotta  salata or feta
½ cup chopped fresh mint
Sea salt and freshly ground pepper to taste

Place beets in a medium saucepan and cover with water.  Bring to a boil over high heat.  Reduce heat to low and cover, and simmer for 45 minutes or until beets are tender.  (Test with fork.)  Drain beets and run under cold water to remove the skins.  Cut beets into ¼ inch cubes.

In separate small bowl whisk Calolea Blood Orange Olive Oil, & Calolea White Balsamic Vinegar and salt and pepper to taste.

Place beets, sliced onions & fresh mint in medium bowl.  Drizzle the vinaigrette and gently toss all ingredients together.

Before serving each salad, add shaved ricotta salata or fetta cheese to finish.