Raw beet and cucumber salad

Tantalize your taste buds with this refreshing raw beet and cucumber salad. The crisp veggies are perfectly paired with a zesty dressing for a culinary delight.

Ingredients:

• small Chioggia (candy-stripe) and/or yellow beets, peeled, halved, very thinly sliced
• English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced
• Persian or kirby cucumbers, some peel removed in thin alternating strips, thinly sliced
• scallions, white and pale-green parts only, sliced into 2-inch-long thin strips
• Fresno chiles, very thinly sliced
• Hungarian wax chile, very thinly sliced
• Zest of 1 lemon, removed in wide strips, very thinly sliced
• ounces ricotta salata (salted dry ricotta), crumbled
• cups torn mixed tender herbs (such as basil, mint, parsley, cilantro, and/or fennel fronds)
• cup (or more) Sauvignon Blanc vinegar, preferably late harvest
• teaspoon sugar
• teaspoons poppy seeds, plus more
• Kosher salt, freshly ground pepper
• Olive oil (for drizzling)

Instructions:

1. Mix together beets, cucumbers, scallions, chiles, lemon zest, ricotta salata, and herbs in a big bowl. Pour in vinegar, sugar, and 2 teaspoons of poppy seeds, then season with salt and pepper. Finally, add a drizzle of oil and carefully toss the salad. Taste and add more vinegar if desired.
2. Move the salad onto a plate, lightly drizzle some oil, and sprinkle extra poppy seeds on top.

Summary:

• Calories: 1060 kcal
• Fat: 48 g
• Protein: 35 g
• Carbs: 154 g
• Potassium: 4009 mg
• Magnesium: 466 mg