Shared Legacy Farms

Raw Beet and Cucumber Salad

There’s a lot of slicing involved, but this is a great way to use up some left over beets and a BUNCH of fresh herbs!

Ingredients

4 small Chioggia and/or yellow beetspeeled, halved, very thinly sliced, candy-stripe
1/2 English hothouse cucumbersome peel removed in thin alternating strips, halved lengthwise, thinly sliced
2 Persian or kirby cucumberssome peel removed in thin alternating strips, thinly sliced
6 scallionswhite and pale-green parts only, sliced into 2-inch-long thin strips
2 Fresno chilesvery thinly sliced
1 Hungarian wax chilevery thinly sliced
Zest of 1 lemonremoved in wide strips, very thinly sliced
5ounces ricotta salatacrumbled, salted dry ricotta
2cups torn mixed tender herbs (such as basilmint, parsley, cilantro, and/or fennel fronds)
1/4cup Sauvignon Blanc vinegarpreferably late harvest, or more
1/2tsp sugar
2tsp poppy seedsplus more
kosher saltfreshly ground pepper
olive oilfor drizzling

Instructions

Toss beets, both cucumbers, scallions, both chiles, lemon zest, ricotta salata, and herbs in a large bowl to combine.
Add vinegar, sugar, and 2 tsp. poppy seeds, season with salt and pepper, and drizzle with oil. Toss salad gently to coat. Taste and drizzle with more vinegar if needed. 
Transfer salad to a platter, lightly drizzle with more oil, and sprinkle with more poppy seeds.

Recipe Notes

Adapted from Bon Appetit (www.bonappetit.com)