Lunch

Insalata di Barbabietola Arrostita con Ricotta Affumicata e Noci di Pecan

Name: Insalata di Barbabietola Arrostita con Ricotta Affumicata e Noci di Pecan
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 3 medium red beets (about 400g), scrubbed; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon balsamic vinegar; 200g smoked ricotta cheese; ½ cup pecan halves; 1.5 tablespoons raw honey; 1 teaspoon butter; 4 fresh rosemary sprigs; 2 cups mixed bitter greens (radicchio, endive, arugula); ¼ teaspoon fleur de sel; Cracked black pepper; Zest of ½ lemon

Tender roasted beets in deep jewel tones arranged over creamy smoked ricotta dollops, scattered with burnt-honey candied pecans and crispy rosemary oil. A composed salad celebrating autumn's earthy sweetness.

654cal 21gprotein 50gcarbs 44gfat 15min prep 45min cook 2serves

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