Roasted beetroot and ricotta salad
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|¼ dl||white wine vinegar|
|1 ½ tbsp||mustard seeds|
|½ dl||olive oil|
|500 g||raw beetroots|
|50 g||cashew nuts|
|20 g||unsalted, shelled pistachios|
|¼ tsp||sea salt|
- Pickled mustard seeds
- Bring the vinegar and mustard seeds to the boil, remove the pan from the heat, leave to cool.
- 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.
- 4 persons