Mesclun with Chioggia beetroot
Looking for a stunning visual dish to add to the table? This is it, and it tastes good too.
2 cups mesclun leaves
1 Chioggia beetroot, peeled and thinly sliced
2 Tbsp olive oil
Place mesclun leaves in a bowl, add the beetroot and drizzle with olive oil.
Nutrition Information Panel
|Per Serving [2 Serves]|
|- saturated fat||2.3g|