for 4 person

Pickled mustard seeds

¼ dl	white wine vinegar
1 ½ tbsp	mustard seeds

Beetroot

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 sprig	thyme

To roast

50 g	cashew nuts, coarsely chopped
20 g	unsalted, shelled pistachios, coarsely chopped
¼ tsp	sea salt

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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