It’s been a while since I made this beetroot and Morlacco salad, but it never seemed like the right time to suggest this dish until now. In fact, I believe that now, being the Lenten season, a nice light yet tasty salad hits the spot.
Plus, it’s super easy to prepare if you pick up pre-cooked, vacuum-sealed beets at the supermarket. Just add toasted hazelnuts, a few mint leaves, and of course, Morlacco!
Do you know it? It’s a traditional soft cheese from Veneto, also protected by a Slow Food presidium. It’s made in the mountains with skimmed milk from the evening milking, to which whole milk from the morning milking is added. It takes 15 days before it’s ready and has a delicate and slightly acidic taste that pairs perfectly with the sweetness of the beets.
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz boiled beets
- 7 oz Morlacco (soft cheese from Veneto)
- 2 tbsps toasted hazelnuts
- 10 leaves mint
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste balsamic vinegar
Steps
To prepare the beetroot and Morlacco salad, peel the boiled beets and cut them into cubes about 0.6 x 0.6 inches. You might want to wear kitchen gloves if you want to avoid fuchsia-stained hands afterwards.
Place the beet cubes in a bowl.
Also cut the Morlacco cheese into cubes and halve the toasted hazelnuts. Add both to the beets. Add the previously washed mint leaves, season with salt, pepper, extra virgin olive oil, and balsamic vinegar to taste. Mix, let it rest for 5 minutes to enhance the flavors, and serve your beetroot and Morlacco salad.
