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Beetroot & Ricotta Salad

AuthorAnnabel
RatingDifficultyIntermediate

Beetroot can be overpowering in salads but teaming it with ricotta - as this recipe does - adds a delicious hint of creaminess and complements the beet flavour.

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Yields2 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

 2 small beetroots
 1 cup ricotta cheese
 4 cups rocket
 1 orange, juiced
 1 lime, juiced
 4 tbsp flaxseed oil or extra virgin olive oil
 2 tbsp pistachio oilor extra virgin olive oil
 1 handful crumbled pistachio nuts
 ½ tsp pink Himalayan saltor sea salt
 1 tsp freshly ground black pepper

What are we cooking today?
1

Beetroot and ricotta is a match made in heaven. This salad is colourful and packed with flavour.

Getting started
2

Wash the beetroot and peel the skin off. The quickest way to cook beetroot is to place it in a heat- proof container and cook in a microwave oven for about 10-15 minutes depending on the size of the beetroot. If you don't have a microwave, cook in a pot filled with salted boiling water for about 10 minutes.

3

Meanwhile, prepare the dressing. Wash the orange and lime and cut them in halves.

4

In a bowl, mix the fresh juices from orange and lime. Add flaxseed oil, salt and pepper.

5

Remove the beetroot from the oven and let it cool down (be careful not to get burnt). Then, cut into about 1⁄4 inch / ~ 1⁄2 cm slices.

6

Place the sliced beetroot into the mixture and marinate for 2-4 hours.

7

After the beetroot is ready, mix the ricotta with parmesan cheese in a separate bowl.

8

Wash the rocket and drain well on a paper tissue or in a lettuce strainer. Place it on a serving plate.

9

Lay the beetroot on the top of the rocket and spoon the cheese mixture on the top.

10

Sprinkle with crumbled or chopped pistachio nuts and toss with pistachio oil. Enjoy!

Annabelle's tip
11

When buying beets, look for firm, smooth skin. They are freshest when the greens are still attached and you can look for the condition of the greens.

If possible, try the pistachio oil (rather than extra virgin olive oil) as it gives a delicious nutty flavour!

Ingredients

 2 small beetroots
 1 cup ricotta cheese
 4 cups rocket
 1 orange, juiced
 1 lime, juiced
 4 tbsp flaxseed oil or extra virgin olive oil
 2 tbsp pistachio oilor extra virgin olive oil
 1 handful crumbled pistachio nuts
 ½ tsp pink Himalayan saltor sea salt
 1 tsp freshly ground black pepper

Directions

What are we cooking today?
1

Beetroot and ricotta is a match made in heaven. This salad is colourful and packed with flavour.

Getting started
2

Wash the beetroot and peel the skin off. The quickest way to cook beetroot is to place it in a heat- proof container and cook in a microwave oven for about 10-15 minutes depending on the size of the beetroot. If you don't have a microwave, cook in a pot filled with salted boiling water for about 10 minutes.

3

Meanwhile, prepare the dressing. Wash the orange and lime and cut them in halves.

4

In a bowl, mix the fresh juices from orange and lime. Add flaxseed oil, salt and pepper.

5

Remove the beetroot from the oven and let it cool down (be careful not to get burnt). Then, cut into about 1⁄4 inch / ~ 1⁄2 cm slices.

6

Place the sliced beetroot into the mixture and marinate for 2-4 hours.

7

After the beetroot is ready, mix the ricotta with parmesan cheese in a separate bowl.

8

Wash the rocket and drain well on a paper tissue or in a lettuce strainer. Place it on a serving plate.

9

Lay the beetroot on the top of the rocket and spoon the cheese mixture on the top.

10

Sprinkle with crumbled or chopped pistachio nuts and toss with pistachio oil. Enjoy!

Annabelle's tip
11

When buying beets, look for firm, smooth skin. They are freshest when the greens are still attached and you can look for the condition of the greens.

If possible, try the pistachio oil (rather than extra virgin olive oil) as it gives a delicious nutty flavour!

Beetroot & Ricotta Salad
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

Ingredients

 2 small beetroots
 1 cup ricotta cheese
 4 cups rocket
 1 orange, juiced
 1 lime, juiced
 4 tbsp flaxseed oil or extra virgin olive oil
 2 tbsp pistachio oilor extra virgin olive oil
 1 handful crumbled pistachio nuts
 ½ tsp pink Himalayan saltor sea salt
 1 tsp freshly ground black pepper

Directions

What are we cooking today?
1

Beetroot and ricotta is a match made in heaven. This salad is colourful and packed with flavour.

Getting started
2

Wash the beetroot and peel the skin off. The quickest way to cook beetroot is to place it in a heat- proof container and cook in a microwave oven for about 10-15 minutes depending on the size of the beetroot. If you don't have a microwave, cook in a pot filled with salted boiling water for about 10 minutes.

3

Meanwhile, prepare the dressing. Wash the orange and lime and cut them in halves.

4

In a bowl, mix the fresh juices from orange and lime. Add flaxseed oil, salt and pepper.

5

Remove the beetroot from the oven and let it cool down (be careful not to get burnt). Then, cut into about 1⁄4 inch / ~ 1⁄2 cm slices.

6

Place the sliced beetroot into the mixture and marinate for 2-4 hours.

7

After the beetroot is ready, mix the ricotta with parmesan cheese in a separate bowl.

8

Wash the rocket and drain well on a paper tissue or in a lettuce strainer. Place it on a serving plate.

9

Lay the beetroot on the top of the rocket and spoon the cheese mixture on the top.

10

Sprinkle with crumbled or chopped pistachio nuts and toss with pistachio oil. Enjoy!

Annabelle's tip
11

When buying beets, look for firm, smooth skin. They are freshest when the greens are still attached and you can look for the condition of the greens.

If possible, try the pistachio oil (rather than extra virgin olive oil) as it gives a delicious nutty flavour!

Nutrition Facts

Servings 2


Amount Per Serving
Calories 370
% Daily Value *
Total Fat 24g37%
Saturated Fat 6g30%
Cholesterol 18mg6%
Sodium 410mg18%
Potassium 350mg10%
Total Carbohydrate 16g6%
Dietary Fiber 4.3g18%
Sugars 9g
Protein 9g18%

Calcium 19%
Iron 8.5%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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