Beetroot & Ricotta Salad

Photo by Diya Gupta


  • 2 medium-sized beetroots, chopped into 1″ cubes
  • ¼ cup black olives, pitted and halved
  • ¼ cup choice of salad leaves (baby spinach, lettuce or rocket)
  • ¼ cup sliced red onion
  • 1 tbsp roasted almond flakes
  • ¼ cup tofu ricotta

For the dressing

  • Juice of 2 small lemons
  • 1 garlic clove, crushed
  • Salt and pepper to taste


Steam beetroot until tender. In a bowl, mix the beetroot, olives, salad leaves, onion and almond flakes. Keep aside. Prepare dressing in a separate bowl by mixing all the ingredients together. Add the dressing to the salad and toss well. Top with spoonfuls of the tofu ricotta, toss again gently and serve.

Serves 3-4