Photo: Anna Pelzer
Roasted Beet Salad with Ricotta Salata and PistachiosRoasted Beet Salad with Ricotta Salata and Pistachios
5 ingredients
Makes 2 side servings
openrecipes
Estimated Nutrition (whole recipe, rough)
499
Calories
18g
Protein
37g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large beets (about 1 ¼ pounds), stalks and greens trimmed
- 1/3 pound ricotta salata, cut into ½ inch cubes
- 2 tablespoons shelled pistachios
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes