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Beet Salad with Ricotta & Walnuts
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
3 servings
Jessica Dalet
@meuladochef.- Ingredients
- Recipe
- Beetroot3 unit(s)
- Ricotta100 g
- Nuts1 tablespoon
- Salt and black pepper to taste
- Olive oil1 tablespoon
- Lemon1/2 unit(s)
- Cut the cooked eggplant into cubes
- Season with salt, pepper, olive oil and lemon
- Finish with ricotta and chopped walnuts.
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