Ricotta with beetroot
Preparation time: 10 -30 min
I make this recipe for my guests, but also when I don’t have time for a big snack or dinner. I serve it with a fresh baguette with poppy seeds or walnut bread garnished with walnuts and arugula leaves.
Beetroot has a high nutritional value because it is rich in minerals (especially potassium, magnesium, calcium and iron), but also in B vitamins, vitamin C and folic acid. To preserve the most vitamins, it is a good to steam the beetroot. However, you can also bake it in foil to keep it juicy or buy it already cooked.