Beetroot with ricotta
Ingredients
for 4 people
| 500 g | beetroots, peeled, cut into approx. 3 cm pieces |
| 1 tbsp | olive oil |
| ½ bunch | thyme |
| ½ tsp | cinnamon |
| ½ tsp | salt |
| a little | pepper |
| 1 | whole garlic with skin, cut in half crosswise |
| 100 g | pumpernickel |
| 250 g | ricotta |
| 1 | organic lemon use grated zest and 1 tbsp of juice |
| ¼ tsp | salt |
| a little | pepper |
| 3 sprig | thyme, leaves torn off |
How it's done
Beetroot
In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper. Wrap both garlic halves in foil, place on the tray alongside the beetroot.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
Return to the oven
Place the pumpernickel on the baking paper alongside the beetroot. Return to the oven for approx. 15 mins. Remove, allow to cool slightly, roughly chop the pumpernickel.
Ricotta
Squeeze the garlic cloves out of their skins, place in a measuring cup. Add the ricotta, lemon zest and juice, season, puree.
Serve
Serve the beetroot with the ricotta, scatter the pumpernickel and thyme on top.
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