Ingredients:
500 grams of beetroot
500 grams of avocado
200 grams of smoked ricotta
200 grams of cream cheese
50 grams of smoked almonds
2 spoons of olive oil
Freshly ground salt
100 grams of freshly ground black pepper
200 grams of wild arugula
Preparation mode:
Initially, wrap the beetroot in aluminum foil with olive oil and salt. In an open dish, line with the leaves. On top of the leaves, place the roughly chopped beetroot. Continue adding pieces of avocado. Decorate with drops of cream cheese and crumbled ricotta, always overlapping the ingredients. Add the olive oil, salt and pepper. Finish with almonds and serve immediately.
- Yield: 6 people.
- Source: Divino Fogão.
