Beet "Noodle" Salad

By LRay

Better Homes and Gardens, February 2016, page 76.

Ingredients

• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds raw peeled beets
• 1 1/2 cups halved green grapes
• 4 ounces ricotta salata
• 1/2 cup chopped toasted almonds

Details

Adapted from bhg.com

Preparation

Step 1

In a large bowl whisk 1/3 cup balsamic vinegar, 1/3 cup olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Using a spiral vegetable slicer, cut 2 pounds raw peeled beets into spirals. Using kitchen shears, snip beet spirals a few times; add to bowl with dressing. Toss to coat. over. Chill at least 4 hours. To serve, top beets with 1 1/2 cups halved green grapes, 4 ounces ricotta salata, and 1/2 cup chopped toasted almonds.