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Santa Maria Cook
Beets salad with onion and ricotta
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).
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Ingredients
Directions
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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.
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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.
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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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