Beetroot ravioli with cream cheese filling and apple salad


for 4 servings:

  • 150 g of beetroot
  • 50 g of 5% fat cream cheese
  • 10 g of leafy vegetables
  • 2 g of garlic
  • 100 g of apples
  • 30 g of celery
  • 10 g of olive oil
  • 10 g of lemon juice
  • Salt and pepper to taste


  1. Cut the beetroot into pieces and cook until ready.
  2. Chop the garlic and leafy vegetables, mix with the cream cheese and whisk with a blender. Place the filling in the centre of the beetroot slices and fold them in half.
  3. Cut the celery and apple into strips and cover with olive oil and lemon juice. Add salt to taste.
  4. Place the beetroot ravioli on a plate and top with the apple salad.