Roasted beetroot and ricotta salad

Roasted beetroot and ricotta salad

Total: 1 hr 20 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 359 kcal
, Fat: 28 g
, Carbohydrate: 16 g
, Protein: 10 g


4 people


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

Pickled mustard seeds

¼ dl white wine vinegar
1 ½ tbsp mustard seeds


½ dl olive oil
1 organic lemon, grated zest and 3 tbsp of juice
1 tsp ginger, grated
¼ tsp salt
250 g ricotta
500 g raw beetroots, cut into wedges
3 sprigs thyme

To roast

50 g cashew nuts, coarsely chopped
20 g unsalted, shelled pistachios, coarsely chopped
¼ tsp sea salt
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How it's done

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Pickled mustard seeds

Bring the vinegar and mustard seeds to the boil, remove the pan from the heat, leave to cool.


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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