Beet salad with Robiola from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Notes about this recipe

  • Riccardo on May 04, 2013

    I really like this salad and usually make it with goat cheese. I've also substituted other greens depending on what I have. It's a beautiful presentation and would be a nice crowd pleaser for company.

  • Breadcrumbs on July 21, 2011

    p. 120 - Let me start by saying I didn’t make this dish exactly as Mario envisioned it in that he calls for the use of the beet greens in the salad. Sadly, my beet greens didn’t survive the weekend’s heat so I had to move to plan B, and I used baby arugula in place. If the dish suffered because of the substitution, we didn’t realize it because we really enjoyed this yummy salad. The sweetness of the beets and beet-infused dressing of course worked beautifully with the somewhat bitter, nutty greens, but what differentiated this dish from other roast beet salads we’ve had in the past is the impact the rich creaminess of the Robiola. The cheese made this dish decadent and almost sensual with the contrasting textures

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