Primavera beetroot salad

Primavera beetroot salad

Total: 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / person: 142 kcal
, Fat: 9 g
, Carbohydrate: 8 g
, Protein: 7 g

A very good friend of ours recently treated us to a beetroot carpaccio, which inspired us to create this salad. We currently serve it as a starter with every dinner and our guests love it. It looks super pretty with all the bright colours and tastes delicious to boot. We like to serve this salad with sourdough bread and a chilled glass of Chardonnay. Bon appétit!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 boiled beets, peeled, thinly sliced
1 tbsp pesto verde (green pesto)
30 g Micro Greens
2 tbsp ricotta
a little salt and pepper to taste
50 g pine nuts, roasted
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How it's done

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Plate up the beetroot, drizzle the pesto over the top. Add the micro greens and ricotta, season. Sprinkle the pine nuts on top.

Good to know
Tip: A little grated lemon zest and 1 tbsp of lemon juice will give the salad an extra bit of zing.

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