THE DAIRY KITCHEN
Turkey with Beetroot Ricotta Sandwich
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
0 MINS
The ricotta and beetroot spread in this recipe is not only ideal for sandwiches, it also makes a great dip.
Ingredients
225g can sliced beetroot, drained1 cup firm reduced fat ricotta cheese
2 tablespoons chopped chives
8 slices bread
200g shaved low fat roasted turkey breast
50g mixed lettuce leaves
1 Lebanese cucumber, shaved into ribbons
Handy Tips
Beetroot Ricotta spread can be refrigerated for up to 2 days.
Nutrition (per serve)
| Energy (kj) | 1284 |
| Sugars (g) | 6.6 |
| Protein (g) | 26.6 |
| Dietry Fibre (g) | 3.2 |
| Fat Total (g) | 9.1 |
| Sodium (mg) | 630 |
| Saturated (g) | 4.3 |
| Calcium (mg) | 223 |
| Carbohydrates (g) | 27.8 |
| Iron (mg) | 1.3 |
