Back
Roast Beetroot with Whipped Ricotta
1.5 hours
A delicious roast beetroot with whipped ricotta recipe.
Easy
Ingredients
1 bunch beetroot with leaves
20g chopped pistachios
200g whipped ricotta
Extra virgin olive oil (Evoo) and sea salt
Method
Wash the beets, remove the leaves, season, and wrap them in baking paper followed by foil to prevent sticking and maintain colour.
Roast the beets at 180°C for 1.5 hours.
Blend the ricotta with 50ml of Evoo until smooth.
Once the beets are cooked, peel and cut them into quarters, then assemble on the ricotta.
Top with pistachios, sea salt, and a drizzle of Evoo.
