Roasted Ruby Beetroot Ricotta With Pan-Fried Asparagus And Broad Bean Salad

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
279
FAT
57%
CHOL
10%
SOD
19%
Uploaded by: The British Larder

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Ingredients for 4 servings

200 g raw ruby beetroot (2–3 medium beetroot), washed

1 clove garlic, peel left on and crushed

2 sprigs of fresh thyme

25 ml olive oil

250 g ricotta

sea salt and freshly cracked black pepper

25 ml olive oil

2 bunches of asparagus, tough ends of the stalks removed, each spear cut in half

250 g (podded weight) fresh broad beans, podded

100 g mixed salad leaves

50 ml classic vinaigrette

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