BEETS****Roasted Beet and Heirloom Tomato Salad with Ricotta

By

22/08/15 - Yummy. Great Saturday lunch for me.

View complete recipe

  • 1

Ingredients

  • 2 small roasted beets
  • Tomatoes- the more variation in color and size the better (I used 2 cocktail and 10 cherry which was surely enough and bordering on too much)
  • 2 tablespoons each parsley and mint leaves (no need as the jalapeno-lime dressing already has both in it)
  • 1/4 cup Ricotta Salata or feta cheese, crumbled or soft Ricotta or goat, dolloped
  • 2 tablespoons vinaigrette of choice (I tried jalapeno-lime, which was great) or just good quality Extra Virgin Olive Oil
  • 1 cup arugula spinach blend, for base, Optional
  • salt and Freshly ground pepper to taste

Preparation

Step 1

Pat the beets dry and slice thinly. Slice the tomatoes (again variation is key).

Lay the arugula spinach blend on a plate and arrange tomatoes and beets over top.

Crumble Ricotta Salata or feta or dollop fresh Ricotta, sprinkle parsley leaves, drizzle the top in vinaigrette or olive oil Add salt and pepper to taste. Serve with toasted Naan or other bread of choice if desired but I didn't find it needed anything other than the salad.

Nutrition Facts


1 Serving - before dressing

Amount Per Serving
Calories 224.3
Total Fat 10.0 g
Saturated Fat 6.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 40.0 mg
Sodium 294.6 mg
Potassium 692.6 mg
Total Carbohydrate 26.1 g
Dietary Fiber 5.5 g
Sugars 8.1 g
Protein 11.7 g

View complete recipe