*Yields 1 Portion

Ingredients:
1 large roasted beet, cut into small cubes
1 1/2 cup arugula lettuce
1/4 cup ricotta cheese
2 teaspoon olive olive oil
1/4 teaspoon salt
1/2 tablespoon white balsamic vinegar
1/4 cup chopped walnuts

Instructions:

1. You can roast the beet by wrapping it in foil and baking at 400 degree for 35 minutes, just until it can be pierced with a fork and the skin easily peels off (you will definitely have bright pink fingers after 🙂
2. In a small dish, add the ricotta, 1 teaspoon olive oil and the 1/4 teaspoon of salt, whip with a fork until blended and smooth.  Spread the whipped ricotta along a dinner plate.
3. In a medium bowl, toss together the arugula, the remaining teaspoon of olive oil, the balsamic vinegar and the walnuts.
4. Top the arugula mix on top of the whipped ricotta and enjoy! 🙂

Macros:
Calories: 428.1
Carbs: 16.3 g
Net Carbs: 11.5 g
Fat: 36.4 g
Protein: 13.5 g