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
- Wash and thoroughly dry 1 cup of beetroot leaves.
- 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.
- Toss gently to coat all ingredients evenly.
- 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