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Stacked Beet Salad
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This stacked beet salad is simple but elegant, a delicious gluten free and vegetarian appetizer or side dish for any meal.
Course
Appetizer, Salad, Side Dish
Cuisine
Italian
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
6
people
Calories
114
Author
Whitney Bond
Ingredients
3
beets
medium size - peeled and sliced
1
tbsp
olive oil
1
tbsp
balsamic vinegar
1
cup
ricotta cheese
2
tbsp
fresh basil
chopped
1
tbsp
fresh oregano
chopped
Instructions
Preheat the oven to 425°F.
Toss the sliced beets with the olive oil and balsamic vinegar.
Place the beets in a single layer on a baking sheet.
Roast for 20-25 minutes.
While the beets are roasting, combine the ricotta cheese with the basil and oregano.
Remove the beets from the oven and place a spoon full of cheese in between each beet.
Stack the beet salad in two to four layers to form 5-10 small beet salads.
Nutrition
Calories:
114
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
20
mg
|
Sodium:
67
mg
|
Potassium:
186
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
255
mg
|
Vitamin C:
2.1
mg
|
Calcium:
105
mg
|
Iron:
0.8
mg