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Beet Salad with Ricotta Salata and Olives
- 1½ to 2 pounds beets, steamed or roasted and peeled
- 1 small garlic clove
- 2 teaspoons fresh lemon juice, to taste
- 2 tablespoons extra virgin olive oil
- 2 handfuls arugula
- 4 ounces ricotta salata, thinly sliced
- 8 Kalamata olives
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 146kcal (7%)|
|Total Fat 9g (14%)|
|Saturated Fat 4g (18%)|
|Cholesterol 17mg (6%)|
|Total Carbohydrate 12g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|