Arugula beet salad with herbed ricotta

Indulge in the vibrant flavors of arugula and beets, perfectly complemented by creamy herbed ricotta. A harmonious blend of earthy and fresh ingredients awaits!

Ingredients:

• ½ C ricotta cheese
• 3 C fresh arugula
• 2 tsp fresh rosemary
• 1 tsp garlic
• 1 tsp ground pepper
• 110g beets
• ¼ C olive oil
• 2 Tbsp white balsamic vinegar
• ¼ chopped walnuts
• 60g parmesan cheese

Instructions:

1. Combine ricotta, rosemary, pepper, and garlic in a small bowl.
2. Toss arugula with oil and vinegar in another bowl.
3. Spread the ricotta mixture evenly across two plates.
4. Top the cheese mixture with the divided arugula.
5. Cut the beets into thin strips and place them on the side of the salad. Sprinkle with fresh shaved parmesan and chopped walnuts.

Summary:

• Calories: 997 kcal
• Fat: 82 g
• Protein: 34 g
• Carbs: 33 g
• Potassium: 1014 mg
• Magnesium: 116 mg