Stacked Beet Salad

5 stars (1 rating)

This stacked beet salad is simple but elegant, a delicious gluten free and vegetarian appetizer or side dish for any meal.

Servings: 6 people

Prep Time: 9 mins

Cook Time: 20 mins

Total Time: 29 mins

Author: Whitney Bond

Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Ingredients

3 beets, medium size - peeled and sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 cup ricotta cheese
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped

Instructions

Preheat the oven to 425°F.
Toss the sliced beets with the olive oil and balsamic vinegar.
Place the beets in a single layer on a baking sheet.
Roast for 20-25 minutes.
While the beets are roasting, combine the ricotta cheese with the basil and oregano.
Remove the beets from the oven and place a spoon full of cheese in between each beet.
Stack the beet salad in two to four layers to form 5-10 small beet salads.

Nutrition Facts

Calories 114kcal (6%)Carbohydrates 6g (2%)Protein 5g (10%)Fat 7g (11%)Saturated Fat 3g (15%)Cholesterol 20mg (7%)Sodium 67mg (3%)Potassium 186mg (5%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 255mg (5%)Vitamin C 2.1mg (3%)Calcium 105mg (11%)Iron 0.8mg (4%)

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