Variegated beet salad with ricotta

European cuisine

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Description Products Steps

Beetroot with ricotta, plus orange and lemon aromas, pomegranate sauce, parsley, delicate aroma of olive oil - this is a salad that could well become a restaurant dish. But it can also be prepared at home for your dear family. Each of its ingredients is a storehouse of beneficial substances for health. It is also easy to prepare.

1. Calories
   98,7 kcal
2. Protein
   4,19 gram
3. Fat
   5,79 gram
4. Carbohydrates
   6,92 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Orange

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   1 piece = 125 g
2. Lemon

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   1 piece = 120 g
3. Olive oil

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   30 g
4. Red onions

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   1 piece = 75 g
5. Ricotta

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   200 g
6. Beet

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   2 pcs. = 260 g
7. Grenade grain

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   2 tbsp. l. = 50 g
8. Parsley

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   1 bunch = 20 g
9. Parmesan

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   20 g
10. Black pepper ground

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    to taste
11. Salt

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    to taste

Steps:

1. 
   Peel the cooled beets. Peel and wash the onion. Wash and dry the lemon, orange and parsley.
2. 
   Prepare salad dressing To do this, squeeze lemon and orange juice into a container, add olive oil, stir. Finely chop the onion and beets into cubes and strips. Toss them with dressing. Add chopped parsley.
3. 
   Add ricotta to the vegetables. Add salt, pepper and stir. Before serving, pour the sauce over the pomegranate.
4. 
   When serving, sprinkle the salad with grated cheese. From a piping bag, pipe up mounds of sauce to your liking. Place a sprig of parsley on top. Spread the pomegranate seeds for beauty.

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