Lentil and Beetroot Salad with Ricotta

Lentil and Beetroot Salad with Ricotta

Ingredients (serves two)

440g Can Baby Beetroot sliced
Baby Spinach
1 Medium Shallot
1/3 cup fresh mint
400g Can Lentils, drained
2 teaspoons of olive oil
1 tablespoon balsamic vinegar
100g reduced fat ricotta


1. Combine the baby beets, lentils, spinach leaves, shallot and mint in a large bowl

2. Divide between serving plates. Whisk the oil and vinegar in a small bowl. Drizzle over the salad
and crumble over the ricotta.

3. Season with pepper

Please note: You can replace the lentils with cannellini beans or chickpeas


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