Back to Recipes

Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad


  • 240g Galbani Fresh Mozzarella, diced in pieces
  • 125g Galbani Ricotta
  • 500g roasted red beets*, peeled and sliced into wedges
  • 3/4 cup walnuts, halved, and toasted in a 205°C oven for 5-10 minutes
  • 1 cup escarole hearts, chopped
  • Sherry wine vinaigrette

Preparation Instructions

  1. In a large mixing bowl, toss Galbani Fresh Mozzarella, beets, walnuts and escarole with sherry wine vinaigrette.
  2. Distribute salad onto 4 salad plates.
  3. Top each salad with a generous tablespoon of Galbani Ricotta.

    * Roasted Red Beets: Preheat oven to 200°C. Wash beets, individually wrap them in foil, and roast for 60-90 minutes, depending on size. Once cool enough to handle, peel skin using a paring knife or your fingers.

    Handy Hint: If you prefer, golden beets can also be used. Fresh fruit, such as strawberries or figs, is also a nice addition.
Share This Recipe, Choose Your Platform!