Free Recipe: Lentil and Beetroot Salad with Creamy Ricotta

New // Caroline Attwood

This recipe makes a fabulous side dish – it’s creamy, tangy and feels rich, but without the added calories. It’s win-win!

Details:

  • Serves two
  • 5 mins prep time
  • 275 calories per serve

 

Ingredients:

  • 1 X 440g cans Canned Beetroot (308g), drained & sliced
  • 1 X 400g cans Canned Lentils (240g), rinsed & drained
  • 80g Baby Spinach
  • 1 Shallot (3g), sliced
  • 1/4 Cups Mint Leaves (10g)
  • 2 Teaspoons Olive Oil (10g)
  • 1 Tablespoons Balsamic Vinegar (20g)
  • 120g Reduced Fat Ricotta

Method:

  1. Place beetroot, lentils, spinach, shallot and mint into a bowl. Toss to combine then transfer to a plate.
  2. Whisk oil and vinegar together in a small bowl. Drizzle dressing over salad, then crumble over ricotta. Season with freshly ground black pepper to serve.

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