Beetroot and ricotta salad

Nutrition per serving

Calories 507 kcal
Protein 12.6 g
Carbs 25.4 g
Fats 41.9 g
Saturated Fat Login
Monounsaturated Fat Login
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Ingredients

Login Beetroot
Login Ricotta Cheese (whole milk)
Login Baby Rocket
Login Oranges
Login Lime
Login Olive Oil
Login Pistachio Nuts
Login Ground Black Pepper
Login Sea Salt

Preparations

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.
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.


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