5 from 2 votes
Stacked Beet Salad
This stacked beet salad is simple but elegant, a delicious gluten free and vegetarian appetizer or side dish for any meal.
Prep Time
9 mins
Cook Time
20 mins
Total Time
29 mins
Servings:
6
people
Calories:
114 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
Italian
Ingredients
- 3 beet medium size - peeled and sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup ricotta cheese
- 2 tbsp basil chopped, fresh
- 1 tbsp oregano chopped, fresh
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.
Cup of Yum
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
67mg
(3%)
Potassium
186mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
255mg
(5%)
Vitamin C
2.1mg
(2%)
Calcium
105mg
(11%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 67mg | 3% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 255mg | 5% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.