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You are here: Home / Recipes / Baked beetroot salad with lemon ricotta

Baked beetroot salad with lemon ricotta

03/04/2018 by Julie Karla 2 Comments

This is a super easy baked beetroot salad with lemon ricotta that you can make in no time and that tastes amazing. Plus the colors are just perfect. Love the purple color from the beets together with the green spinach and pistachios. It will look so good on a dinner table or as a light lunch, when you want something a little extra. Baked beetroot salad recipe

Baked beetroot salad with the most creamy lemon ricotta

For this beetroot salad I’ve made a lemony ricotta dip, which really just consists of ricotta, some lemon zest and juice, pepper and then, very important, some freshly ground nutmeg. And this tangy lemon ricotta is so good together with the baked beets that gets even sweeter and more delicious when they are baked in the oven.

Yay and finally this is a cheap salad to make. Organic beetroots at the moment costs literally nothing here in Denmark (we have a looot!) and if you have many of the other basic ingredients at home, you have a quick and cheap meal.Win!

For more beetroot salads, take a look at my salad category!Baked beetroot salad with lemon ricotta

 

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Baked beetroot salad with lemon ricotta

A lovely and beautiful baked beetroot salad that is sure to impress!

Course Salad, Side Dish
Cuisine International, Nordic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 500 gr (17.6 oz) beetroot
  • 60 gr (2.1 oz) baby spinach
  • salt
  • freshly ground pepper
  • olive oil

Lemon ricotta

  • 125 gr (4.4 oz) ricotta cheese
  • zest from 1/2 organic lemon
  • 1 tsp lemon juice
  • 1 pinch of freshly grated nutmeg
  • 20 gr (0.7 oz) unsalted pistachios

Instructions

  1. Peel the beetroots and cut them into medium sized cubes. Place beetroot on a baking sheet and drizzle with olive oil and sprinkle with salt and freshly ground pepper. Bake the beetroot at 225 degrees (440 f) for approx. 20 minutes.

  2. Mix the ricotta with lemon zest and juice, nutmeg and freshly ground pepper.


  3. Rinse the spinach and place it on two plates.

  4. Place the baked beets on top and sprinkle with coarsely chopped pistachios.

  5. Garnish with extra lemon zest, sprinkle with pepper and salt and drizzle with a good olive oil.


  6. Serve the salad with the lemon ricotta.

Baked beetroot salad

Related Nordic Recipes:

Easy Lasagna Recipe
Best Oatmeal with Cookie Dough Bites
Gluten-free pizza with quinoa crust

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Filed Under: Dinner, Lunch, Recipes, Salads

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Comments

  1. AvatarAudrey Brown says

    09/05/2018 at 0740

    I was so excited to come across your blog! I live in Las Vegas – everything here is hot and horrible, and it’s hard to grow anything, so we rely a lot on the grocery store. Luckily, there are several smaller grocers with higher quality produce popping up. I am crazy about Nordic cooking (since I found out I have Scandinavian ancestry, thank you DNA testing!) so coming across your blog is a dream. And I LOVE BEETS. Yay beet recipes! I just printed a couple recipes and cannot wait to try them out this summer – and I promise to report back.

    Reply
    • Julie KarlaJulie Karla says

      14/05/2018 at 0740

      Wauw, what a lovely comment! Thank you so much Audrey. So happy that you like my recipes and I hope you find a lot of inspiration! All the best, Julie

      Reply

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Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

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