Beetroot Leaf and Ricotta Salad

Total Time
6mins
Prep 5 mins
Cook 1 min

this is suggested as an accompaniment to honey and balsamic lamb chops.

Ingredients Nutrition

  • 150 g beet leaves (5 1/4 oz)
  • 120 g ricotta cheese (4 1/4 oz)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Directions

  1. Place all items in a bowl and toss to combine.

Reviews

(2)
Most Helpful

Great salad. I'd never eaten beet greens before (they taste just like other salad greens) but my last batch of beets came with greens attached. The dressing was also wonderful, took 2 secs to mix up, and would be good on any salad greens. I guessed on amounts, and used about equal amounts of oil and balsamic vinegar.

karen January 01, 2008

This was a VERY NICE salad. My husband just about gobbled it all up and didn't eat much of the other 2 things I made. I had to sub mustard greens for the beet leaves because I couldn't find any fresh looking beet leaves. I also added 1 clove of minced garlic and fresh ground black pepper. I made a half recipe for Zaar Tag.

Engrossed September 13, 2007

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