Beets with ricotta and mint

Name: beets with ricotta and mint
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g cooked beetroot; 2 onion; 1 el traditional olive oil; 250 g ricotta; 2 twig fresh fresh mint; 2 el balsamic vinegar

Italian ricotta with beetroot from the oven.

Ingredients

500 g cooked beetroot
2 onion
1 el traditional olive oil

250 g ricotta
2 twig fresh fresh mint
2 el balsamic vinegar

Directions

Preheat the oven to 200 ° C. Peel the beets and cut into small equal parts. Cut the onions into wedges and do with the beets in the baking dish.
Sprinkle the beet and onion with the oil and season with salt and pepper.
Put the ricotta on a baking sheet covered with parchment paper. Put the ricotta on top and the beet and onion in the oven. Bake for approx. 30 min.
Meanwhile cut the mint leaves fine. Divide the beets and onion on a dish. Divide the ricotta into pieces.
Drizzle everything with the vinegar and sprinkle with the mint.