Beetroot Leaf And Ricotta Salad Recipe

Elevate your honey balsamic lamb chops with this vibrant and refreshing beetroot leaf and ricotta salad! Tender ricotta cheese is tossed with earthy beetroot leaves, creating a delightful contrast of textures and flavors that perfectly complements the richness of the lamb. Quick, easy, and bursting with fresh taste, this side dish is ideal for a weeknight dinner or a special occasion.

Prep Time 5 mins
Cook Time 6 mins
Calories 120.1 kcal
Protein 8g
Rating 4.5 (2 Reviews)
Beetroot Leaf And Ricotta Salad 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beetroot Leaf And Ricotta Salad

  • 1 cup beet leaves
  • 4 ounces ricotta cheese
  • 1 tablespoon olive oil
  • Balsamic vinegar (not an ingredient for this salad recipe)
  • 1/2 teaspoon lemon zest
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

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How to Make Beetroot Leaf And Ricotta Salad

  1. Wash and thoroughly dry 1 cup of beetroot leaves.
  2. In a medium bowl, gently combine the beetroot leaves, 4 ounces of ricotta cheese, 1 tablespoon of olive oil, 1/2 teaspoon of lemon zest, and salt and pepper to taste.
  3. Toss gently to coat all ingredients evenly.
  4. Serve immediately as a refreshing accompaniment to your honey balsamic lamb chops.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

17g

Carbs

0g

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