Name: Beetroot, hazelnut and ricotta salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 850g can whole baby beets, drained, halved; 125.00 ml dry-roasted hazelnuts, chopped; 1/2 small red onion, thinly sliced; 250g baked ricotta cheese, thinly sliced; 60g mixed salad leaves; 18.20 gm olive oil

Beetroot, hazelnut and ricotta salad

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Elevate your night with a vibrant, gluten-free salad bursting with colorful and diverse textures.

Ingredients:

850g can whole baby beets, drained, halved
125.00 ml dry-roasted hazelnuts, chopped
1/2 small red onion, thinly sliced
250g baked ricotta cheese, thinly sliced
60g mixed salad leaves
18.20 gm olive oil

Instructions:

Combine beets, hazelnuts, onion, ricotta, and salad leaves in a bowl. Mix well. Separate into portions on plates. Drizzle with oil before serving.

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