Floral Ricotta with Beetroot Sauce

Name: Floral Ricotta with Beetroot Sauce
Yield: 1
Ingredients: Sauce:; 4 cups of beetroot; 1/3 cup of olive oil; 1 teaspoon of salt; 1/2 teaspoon of black pepper; Salad:; arugula, spinach and red onion to taste; 1/2 cup of ricotta cheese; salt and pepper to taste

1
Sauce:
2
4 cups of beetroot
3
1/3 cup of olive oil
4
1 teaspoon of salt
5
1/2 teaspoon of black pepper
6
Salad:
7
arugula, spinach and red onion to taste
8
1/2 cup of ricotta cheese
9
salt and pepper to taste

Ingredients

1
Sauce:
2
4 cups of beetroot
3
1/3 cup of olive oil
4
1 teaspoon of salt
5
1/2 teaspoon of black pepper
6
Salad:
7
arugula, spinach and red onion to taste
8
1/2 cup of ricotta cheese
9
salt and pepper to taste

Directions

1
Sauce:
2
Cook the beetroot in medium heat and blend it in a blender with olive oil, salt, and black pepper
3
Salad:
4
Crush the ricotta and season it with salt and black pepper. Reserve
5
In a plate, arrange the green leaves (arugula, spinach and red onion)
6
Pour the beetroot sauce and the ricotta on top
7
Garnish with capers.