THE DAIRY KITCHEN Turkey with Beetroot Ricotta Sandwich


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.


225g can sliced beetroot, drained
1 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
All nutrition values are per serving.


  1. Blend or process beetroot, ricotta and chives until smooth.
  2. Spread beetroot ricotta mix over bread and sandwich with turkey, mixed lettuce and cucumber.

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