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
4 tablespoons olive oil
1½ tablespoons white balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped mint
sea salt and ground pepper
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