Filter
Reset
Sort ByRelevance
KenK
Lukewarm beetroot salad with ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Cut the beets crosswise at the top and drizzle them with 5 tablespoons of oil and the vinegar.
-
Sprinkle with salt and pepper, make 4 packets of aluminum foil and roast the beets in the oven for about 1 hour.
-
Remove the foil and let the beets cool down for a while.
-
In the meantime, mix the ricotta with the orange zest, 1 tablespoon of oil, salt and pepper.
-
In the meantime, mix the ricotta with the orange zest, 1 tablespoon of oil, salt and pepper. Spread the lamb's lettuce over a bowl and place the beets on it.
-
Spoon the ricotta mixture into the beets and drizzle with oil and vinegar.
Blogs that might be interesting
-
40 minSide dishfresh rosemary, Pecorino Romano, chilled sweet potato mash, medium sized egg, Japanese bread crumbs,sweet-potato cookies with fresh rosemary
-
15 minSide dishfresh peas, unsalted butter, shallot, water, dried tarragon, mustard, beaten cream 23% fat,fresh peas with shallot and mustard
-
10 minSide dishgarlic, fresh jalapeño pepper, fresh coriander, fresh flat parsley, ground cumin, unsalted roasted almonds, mild olive oil, apple cider vinegar, salt,mojo verde
-
60 minSide dishaubergines, garlic, mayonnaise, lemon, fresh parsley,dip of eggplant
Nutrition
225Calories
Sodium0% DV0g
Fat28% DV18g
Protein8% DV4g
Carbs3% DV9g
Fiber0% DV0g
Loved it