Baked ricotta and baby beetroot salad
( SERVES 4 )
Beetroot can be overpowering in salads but teaming it with ricotta - as this recipe does - adds a delicious hint of creaminess and complements the beet flavour
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|1||Ricotta cheese, 350g wedge|
|2 tbsp||Extra virgin olive oil|
|1||Salt & freshly ground pepper|
|2||Courgettes, sliced very finely|
|2 tbsp||Hazelnut oil|
|1 tbsp||Cider vinegar|
|1 tsp||Dijon mustard|
|1 clove||Garlic, crushed|
|3 cups||Rocket leaves, (1 packet)|
- Preheat oven to 170 degC. Place the ricotta in an ovenproof dish, drizzle with olive oil and season. Bake for 30 minutes.
- Bake the beetroot also drizzled with olive oil and seasoned, at the same time. No need to peel the baby beetroot.
- Make the dressing by combining the hazelnut oil, cider vinegar, mustard and garlic in a tightly sealed jar and shaking until well combined. Refrigerate until needed.
- In a large bowl, add the rocket leaves, halved beetroot, courgettes and broken up pieces of ricotta. Gently toss with a little dressing then plate. Serve remaining dressing in a small dish, at the table.