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Eat: Beetroot, Broccoli Stem, Carrot and Ricotta Salad with Lemon and Olive Oil Dressing

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Beetroot, Broccoli Stem, Carrot and Ricotta Salad with Lemon and Olive Oil Dressing

This raw salad can be whipped up in minutes and is a great detox after a few days of indulgence or as a healthy side to grilled fish or chicken.

Ingredients

2 Broccoli Stems (reserve the florets for use in another dish)
2 Carrots
2 Large Beetroots, skin removed
Fresh ricotta

Dressing

Juice of 1 large lemon
1/4 cup olive oil
1 clove of garlic, crushed
1 teaspoon of honey

Julienne the raw vegetables and mix together, top with dollops of fresh ricotta. To make the dressing add all ingredients to a jar with a sealed lid and shake, season with salt and pepper, pour over salad and serve. Enjoy!

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8 comments on “Eat: Beetroot, Broccoli Stem, Carrot and Ricotta Salad with Lemon and Olive Oil Dressing

  1. This looks beautiful, how healthy!

  2. This salad looks so tempting… would love to try it out.. 🙂

  3. I love this …just pure health 🙂 Great idea with the broccoli stems …

  4. This is wonderful. I’ve never cared for the broccoli stems much, just like the florets for light steaming. Now I’ll use the stems as well for something other than soup.

  5. I had a night last night that called for something like this today. Wish I’d come here earlier!

  6. Never tried this dish but it looks amazing!

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