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Roasted Ruby Beetroot Ricotta with Pan-fried Asparagus and Broad Bean Salad
THE BRITISH LARDER12Ingredients
60Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams beetroot (raw ruby, 2–3 medium beetroot, washed)
- 1 clove garlic (peel left on and crushed)
- 2 sprigs fresh thyme
- 25 mL olive oil
- 250 grams ricotta
- cracked black pepper
- sea salt
- 25 mL olive oil
- 2 bunches asparagus (tough ends of the stalks removed, each spear cut in half)
- 250 grams broad beans (podded weight fresh, podded)
- 100 grams salad leaves (mixed)
- 50 mL classic vinaigrette
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium300mg13% |
| Potassium670mg19% |
| Protein12g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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