This little mix got enough likes on my instagram to convince me to get it down on paper (/screen/blog).
The idea came from some beetroots in my fridge that began going soft, next to a beautiful tub of fresh ricotta (it was still warm when I picked it up in the shop that morning!), and the sultanas I’d just nibbled on as I was including them in an apple crumble.
Welcome to my brain.
A big note on beetroots! When I say beetroot, I never mean the stuff in a can. I can’t stand that stuff. Overly sweet, over cooked – not my thing at all (with the exception of the occasional slice in a burger). Buy your beets fresh and cook them yourself. You haven’t tasted the sweet & earthy beetroot goodness until you do (and you can’t tell me you don’t like beetroot if you’ve never had any that aren’t out of a can!).
- 3-4 whole beetroots, sliced & halved
- 1 tablespoon of olive oil
- 2 handfuls of baby spinach
- ½ a tablespoon of sultanas
- 2 tablespoons of fresh ricotta
- 1 tablespoon of walnuts (toasted on a dry pan if you have the time)
- 1 small handful of fresh picked mint leaves
- 1 small clove of garlic, grated on a micro plane
- 1 teaspoon of red vinegar
- 1 extra teaspoon of olive oil
- Toss the beetroot slices in a bowl with the tablespoon of olive oil with some salt. Arrange on a lined baking tray and roast for approx. 45 minutes at 180 degrees, turning half way. The time it takes to cook with depend on the thcikness of your slices and your oven, but you want to be able to put a skewer through with only a little resistance - they will not be soft like the canned ones, but feel more like a potato when it's ¾ done.
- To make the dressing, mix together the teaspoon of olive oil, red wine vinegar and garlic. Set aside for at least 10 minutes (this takes the raw edge off the garlic).
- To assemble, arange the baby spinach on a plate and top with roasted beetroot, ricotta, walnuts, sultanas and mint.
- Just before serving, drizzle with the dressing.
Do you like beetroot?
… is there anyone reading this that has only had it out of a can?
(and have I inspired you to roast it?)