Salad of marinade beetroot, ricotta cheese, blackberry and almonds | Mazzetti L'Originale di Modena
Insalata di barbabietola marinata, ricotta, more e mandorle - Aceto Balsamico di Modena Biologico - Mazzetti l’Originale – Etichetta Verde

Salad of marinade beetroot, ricotta cheese, blackberry and almonds

Difficoltà
Difficulty:
Easy
Preparazione cottura
Time: 30 minutes
Porzioni
Portions: 4 people

Ingredients

1 beetroot

1 white turnip

150 g of ricotta cheese

100 g of blackberry

2 lemons

50g of sliced almonds

Salt, pepper, Extra Virgin Olive oil

Organic Balsamic Vinegar of Modena- Mazzetti l'Originale - Etichetta Verde

Preparation

Peel the beetroot and the white turnip. Cut them with the aid of a grater and keep them in two different containers.

Peel a lemon with a potato peeler. Cut the lemon peel into stripes and keep them in a container.

Sqeeze the lemons and pour the juice on the beetroot and the white turnip and let to marinate for about 15 min. Gently dry the beetroot and the white turnip slices and put them in a dish. Add blackberries and ricotta cheese. Season with salt, pepper, extra virgin olive oil and Organic Balsamic Vinegar of Modena - Etichetta Verde. Garnish with the lemon peel and the almond slices.

Discover other recipes