Roasted Beets with White Balsamic Vinaigrette, Ricotta and Hazelnuts

, from Issue #65. March, 2016
Photography by Josh Griggs.
Roasted Beets with White Balsamic Vinaigrette, Ricotta and Hazelnuts

Beetroot love gutsy flavours. Filled with ricotta and a tangy dressing, it makes a great antipasti, light lunch or side dish. 

INGREDIENTS

8 medium sized beetroot, washed and tops trimmed to 2cm
150 grams firm ricotta cheese
⅓ cup hazelnuts, roasted and roughly chopped
1 small red onion, very thinly sliced
extra mint for garnish
Dressing
4 tablespoons olive oil
1½ tablespoons white balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped mint
sea salt and ground pepper

METHOD

Preheat the oven to 180°C fan bake. 

Line a baking dish with a large piece of foil. Add the beetroot and 1 cup of water. Cover tightly and roast until beetroot are tender when pierced with a skewer. This can take 1–2 hours.

When cool, gently rub off the skins and root end. I suggest you wear disposable gloves for this.

Dressing: Whisk the oil, vinegar and garlic together and season well. Stir in the mint just before serving.

To assemble: Cut a cross in each beetroot, stopping about ¾ of the way down so they will open out but not fall apart.

Place a small slice of ricotta in each. Spoon half of the dressing over and sprinkle hazelnuts. Top with red onion and remaining dressing, then garnish with mint, sea salt and a grind of pepper. Makes 8