Beetroot & Ricotta Salad
Photo by Diya Gupta
Ingredients
- 2 medium-sized beetroots, chopped into 1″ cubes
- ¼ cup black olives, pitted and halved
- ¼ cup choice of salad leaves (baby spinach, lettuce or rocket)
- ¼ cup sliced red onion
- 1 tbsp roasted almond flakes
- ¼ cup tofu ricotta
For the dressing
- Juice of 2 small lemons
- 1 garlic clove, crushed
- Salt and pepper to taste
Method
Steam beetroot until tender. In a bowl, mix the beetroot, olives, salad leaves, onion and almond flakes. Keep aside. Prepare dressing in a separate bowl by mixing all the ingredients together. Add the dressing to the salad and toss well. Top with spoonfuls of the tofu ricotta, toss again gently and serve.
Serves 3-4