Salads

Beetroot salad with nuts and ricotta

Beetroot salad with nuts and ricotta

Ingredients for making beetroot salad with nuts and ricotta

  1. Field Salad 75 grams
  2. Beets 240 grams
  3. Ricotta 40 grams
  4. Olive oil 4 grams
  5. Lemon juice 6 grams
  6. Walnuts (peeled) 15 grams
  • Main ingredients Salad, Beets, Cheese, Nuts
  • Serving 2 servings

Inventory:

Foil, kitchen knife, cutting board, serving plate, whisk.

Cooking:

Step 1: prepare the ingredients.


Rinse the beets well, wrap each in foil and send in preheated 180 degrees oven on 40 minutes. Check the readiness of beets with a toothpick, vegetables should be easily pierced.
After the beets are baked, cool them, peel and cut into thin circles.
Peel the walnuts, rinse with hot water, dry and cut into slices.
Crumble the ricotta cheese.
Rinse the field salad and Narva on the leaves.

Step 2: preparing a gas station.


Mix in a bowl butter, freshly squeezed lemon juice, pepper and salt. Beat well with a whisk or fork to make a uniform dressing.

Step 3: mix the ingredients.


Prepare plates for serving, each serving is best served separately. Pour out the field salad and ricotta on the plate, put the beetroot circles on top and sprinkle them with nuts. Pour salad dressing prepared earlier, and you're done!

Step 4: serve beetroot salad with nuts and ricotta.


Beetroot salad with ricotta is a snack. Serve it separately from other dishes or before the main hot, for example. The taste is light, because the combination of ingredients is very organic.
Enjoy your meal!