Lunch
Cannellini Bean & Roasted Beet Salad with Walnuts & Ricotta
A Tuscan-leaning salad of earthy cannellini beans and roasted beets, tossed warm in a mustardy balsamic vinaigrette, finished with toasted walnuts and dollops of fresh, creamy ricotta. Substantial enough for a main course, light enough to feel fresh.
771calper serving
31gprotein
73gcarbs
42gfat
10min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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