Beet Salad with Ricotta

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Beet Salad with Ricotta
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
283
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie283 cal.(13 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates23 g(15 %)
Sugar added2 g(8 %)
Roughage6.4 g(21 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K73.9 μg(123 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate143 μg(48 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C54 mg(57 %)
Potassium911 mg(23 %)
Calcium127 mg(13 %)
Magnesium47 mg(16 %)
Iron1.9 mg(13 %)
Iodine8 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4 g
Uric acid49 mg
Cholesterol14 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
500 grams Beets
200 grams carrots
1 small, red onion
3 Tbsps Walnut oil
3 Tbsps olive oil
1 Orange (juiced)
2 Tbsps Fruit Vinegar
salt
freshly ground peppers
sugar
2 handfuls parsley
100 grams Ricotta cheese
How healthy are the main ingredients?
carrotRicotta cheeseparsleyWalnut oilolive oilonion

Preparation steps

1.

Peel the carrots and the beets, then finely grate. Peel and julienne the onion, then mix with the carrots and beets. Whisk together the 2 tablespoons of the walnut oil with the olive oil. Add the orange  and sugar, and stir until combined. Season to taste with salt, pepper, and sugar. Add the dressing to the salad and mix until combined. Let the mixture marinate together for at least 30 minutes. 

2.

Rinse the parsley, pat dry, and remove the leaves. Mix the parsley into the salad, season to taste, then arrange on plates. 

3.

Form the ricotta into quenelles using two teaspoons, then place on top of the salad. Drizzle with the remaining walnut oil and olive. Garnish with freshly ground pepper and serve. 

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