🍽️ Colorful Beetroot and Arugula Salad with Ricotta

Name: Colorful Beetroot and Arugula Salad with Ricotta
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g beetroot; salt; 1 tsp cumin seeds; 1 tsp coriander seeds; 150 g arugula; 1 lemon (juice); 3 tbsp white balsamic vinegar; 4 tbsp olive oil; 1 tsp honey; salt; pepper (from the mill); 150 g ricotta; 60 g almond kernels; 40 g pecan nut kernels

417 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g beetroot
salt
1 tsp cumin seeds
1 tsp coriander seeds
150 g arugula
1 lemon (juice)
3 tbsp white balsamic vinegar
4 tbsp olive oil
1 tsp honey
salt
pepper (from the mill)
150 g ricotta
60 g almond kernels
40 g pecan nut kernels

Instructions

1. Thoroughly wash the beetroot under running water.
2. Fill a pot with water and add some salt.
3. Add the whole beetroot, cumin seeds, and coriander seeds to the salted water.
4. Simmer the beetroot on low heat for about 40 minutes until tender.
5. Drain the cooking water and remove the beetroot from the pot.
6. Carefully peel the skin off the warm beetroot.
7. Allow the peeled beetroot to cool down completely.
8. Wash the arugula under cold water.
9. Remove any damaged or wilted leaves from the arugula.
10. Dry the arugula thoroughly, for example using a salad spinner.
11. Cut the cooled beetroot into small, bite-sized pieces.
12. Mix the beetroot pieces with the dry arugula in a bowl.
13. Place lemon juice, vinegar, oil, and honey into a small bowl.
14. Stir the dressing ingredients vigorously until they are well combined.
15. Season the dressing to taste with salt and pepper.
16. Pour the dressing over the salad and toss everything well to coat.
17. Serve the salad on plates.
18. Dollop small amounts of ricotta cheese onto the salad.
19. Sprinkle the nuts evenly over the finished salad.

Nutrition per serving

kcal: 417
Protein: 13 g · Fett/Fat: 30 g · Carbs: 23 g