Beetroot and Ricotta Salad with Pomegranate Molasses Recipe

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Beetroot and Ricotta Salad with Pomegranate Molasses-recipe ideas-new recipes-woman and home
Beetroot and Ricotta Salad with Pomegranate Molasses-recipe ideas-new recipes-woman and home
(Image credit: steve baxter)
  • Vegetarian
Serves4+
SkillEasy
Preparation Time10 mins
Nutrition Per PortionRDA
Calories171 Kcal9%
Fat11 g16%
Saturated Fat3 g15%

Method

  1. Combine all the ingredients in a bowl and drizzle with the pomegranate molasses.

  2. Serve immediately with crusty brown bread.

Ingredients

  • 15g (½oz) pumpkin seeds, toasted
  • 25g (1oz) walnut halves, toasted
  • 150g (5oz) ricotta cheese, divided into large chunks
  • 75g (3oz) pea shoots
  • 250g (9oz) pre-cooked unpickled baby beetroot (we used M&S)
  • 2tbsp pomegranate molasses