Beetroot and ricotta salad
Nutrition per serving
| Calories | 508 kcal |
| Protein | 12.6 g |
| Carbs | 25.4 g |
| Fats | 41.9 g |
| Saturated Fat | 9.6 g |
| Monounsaturated Fat | 25.5 g |
| Polyunsaturated Fat | 5.2 g |
| Sugars | 13.6 g |
| Fiber | 6.7 g |
| Sodium | 436 mg |
Ingredients
| Beetroot | |
| Ricotta Cheese (whole milk) | |
| Baby Rocket | |
| Oranges | |
| Lime | |
| Olive Oil | |
| Pistachio Nuts | |
| Ground Black Pepper | |
| Sea Salt |
1. Prepare by peeling beetroot. Wash and drain rocket. Cut both the lime and orange into half.
2. Cook beetroot in heat proof container for 10 -15 minutes in a microwave. Let it cool and then cut into 1 to 2cm slices and leave aside.
3. At the same time prepare the dressing by adding juice from the lime and orange in a bowl. Add 2 tbsp of oilve oil. Season with salt and pepper.
4. Add the waiting sliced beetroot into the dressing and marinate for 2 - 4 hours (optional)
5. Lay rocket on a plate. Add beetroot on top and the ricotta (and parmesan cheese if you want) on top of the beetroot.
6. Add over the top chopped pistachio nuts and mix in.