Beetroot, Ricotta & Pistachio Salad
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
Serves: 2
- 200g/7ozs. ricotta
- 4 tablespoons chopped chives
- Salt to taste
- 2x125g/4oz beetroot, roasted and cut into 8 wedges
- 1 fresh fig, cut into slices
- 1 tablespoon slivered pistachios
- 3 teaspoons honey (or truffle honey if available)
Step 1 - Mix the ricotta with the chives in a bowl and season with salt to taste. Spread out on the base of a serving plate. Top with the beetroot wedges, figs and pistachios . Drizzle with honey and serve.