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
Beetroot
Lentil and onion topping
Ricotta cream
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Beetroot
Mix the beetroot, oil and rosemary in the prepared tray, season. Cover the tray with foil.
To roast
Approx. 1½ hrs. in the centre of an oven preheated to 200 °C. Remove, cover and allow to cool slightly.
Lentil and onion topping
Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Add the balsamic, season with salt, set aside. Heat the oil in a frying pan. Add the onions, cook over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize. Return the lentils to the pan, mix and season.
Ricotta cream
Mix the ricotta with the yoghurt and half of the herbs until smooth, season. Score the beetroot down the middle, push apart slightly, fill with the ricotta cream. Add the lentil and onion topping, garnish with the remainder of the herbs.
| Serve with: | Toast. |
|---|
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