| Type | Per person |
|---|---|
| Energy | 515 kcal |
| Fat | 25 gr |
| of which saturated | 5 gr |
| Carbohydrates | 49 gr |
| of which sugars | 16 gr |
| Fibres | 12 gr |
| Protein | 18 gr |
| Salt | 1 gr |
Salad with roasted beetroot and carrot with honey and ricotta by Brenda Kookt
Main course
30 - 60 min
With seasonal products
255gr vegetables p.p.
Ingredients
| 500 carrots scraped and chopped |
| 4 beetroots (precooked) coarsely chopped |
| 125 g ricotta |
| 1 tbsp honey |
| Sprig of rosemary rusted and coarsely chopped |
| 250 g fresh spinach |
| 100 g pistachios coarsely chopped |
| 3 tbsp olive oil |
| Pepper |
| Brown sourdough baguette (250 g) |
Preparation
This salad from Brenda Kookt is deliciously sweet in flavour. Also delicious with a barbecue as a side dish!
1. Preheat the oven to 200 degrees, line a baking tray with baking paper.
2. Pre-cook the carrot pieces for 10 minutes.
3. Divide the beetroot and carrots both on one side of the baking tray. Drizzle with olive oil and season with pepper.
4. Roast the beets and carrots in the oven for 25 minutes.
5. In a bowl, stir the ricotta and add the honey and rosemary. Season with pepper. Stir to make sure everything is well mixed.
6. Divide the spinach between a bowl or plates. Spread the warm roasted beetroot and carrots on top, along with the honey ricotta. Finally, sprinkle with the pistachios.
7. Serve with the sourdough baguette.
This recipe is part of weekly menu 3.
Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.
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Nutritional values
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