Kale Beet Ricotta Salad
15
Minutes
Prep Time
0
Minutes
Cooking Time
15
Minutes
Total Time
4
Serves Servings
Ingredients
- 3 Cups Harvest Fresh Chopped Kale
- 1/2Â Package Harvest Fresh Cubed Beets
- 3 Oranges, sliced rounds
- ¼ Red Onion, sliced
- 1 ½ Cup Ricotta Cheese
- ½ Cup Pistachios, chopped
- Mint, Basil, Fresh
- Olive Oil, drizzle
- Balsamic Glaze
- ½ Tsp. Truffle Oil
Dressing:
- 2 Tbsp. Olive Oil
- 2 Tbsp. Orange Juice, fresh
- 2 Garlic Cloves, minced
- 1 Tsp. Salt
- ½ Tsp. Pepper
Directions
- In a small bowl, add dressing ingredients, mix until combined.
- In a large bowl, add chopped kale, add dressing, and massage for 2 minutes.
- In a bowl, mix truffle oil into Ricotta.
- In a large plate, spread Ricotta on the bottom of the dish add Chopped Kale, Onions, Beets, Oranges, mint, and Pistachios, and drizzle with Olive oil and Balsamic glaze and ready to serve with Focaccia.
Video Recipe Below:
What You Need
