Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled mustard seeds
Beetroot
To roast
How it's done
Pickled mustard seeds
Bring the vinegar and mustard seeds to the boil, remove the pan from the heat, leave to cool.
Beetroot
Whisk together the oil, lemon zest, lemon juice, ginger and salt. Empty the ricotta onto a tray lined with baking paper, drizzle with 1 tbsp of the dressing, mix the remainder of the dressing with the beetroot and thyme, place on the tray next to the ricotta.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Add the cashew nuts and pistachios, cook for a further 20 mins., remove and allow to cool slightly. Plate up the beetroot, ricotta, cashew nuts and pistachios, top with the mustard seeds, drizzle with the resulting juice. Salt the ricotta.
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