Roasted Beet Salad With Ricotta Salata And Pistachios

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
234
FAT
53%
CHOL
12%
SOD
9%

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Ingredients for 2 servings

4 large beets (about 1 ¼ pounds), stalks and greens trimmed

1/3 pound ricotta salata, cut into ½ inch cubes

2 tablespoons shelled pistachios

1 tablespoon olive oil

1 tablespoon lemon juice

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