Beets salad with onion and ricotta

Name: beets salad with onion and ricotta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Scale boiled beets (500 g), peeled; 1 Red onion; 1 lemon cleaned up; 4 el olive oil; tray ricotta a 250 g; 2 el flat leaf parsley finely chopped

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: boiled beet ((500 g), peeled), red onion, lemon (cleaned), olive oil, ricotta (a 250 g) and flat parsley (finely chopped).

Ingredients

Directions

Cut the beetroot into slices of about 1/2 cm. Cut the onion into rings that are as thin as possible. Spread the beetroot and the onion over a flat dish.
Grate the yellow skin of the lemon and squeeze out the fruit. Beat a dressing of half of the grater, half of the juice, 3 tbsp oil and pepper and salt to taste. Sprinkle the vegetables with it.
Divide the ricotta over the beetroot salad. Sprinkle the rest of the lemon zest over the ricotta and drizzle with the rest of the oil. Sprinkle the salad with the parsley. Delicious with the pasta al forno and the pork schnitzel with raw ham.

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Nutrition

210Calories

Sodium33% DV795mg

Fat28% DV18g

Protein10% DV5g

Carbs2% DV7g

Fiber32% DV8g

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