Lukewarm beetroot salad with ricotta

Name: lukewarm beetroot salad with ricotta
Total time: 25 min
Yield: 4
Ingredients: 4 beet; 6 tablespoon olive oil; 3 tablespoon balsamic vinegar; 100 gram ricotta; 0.5 orange; 125 gram lamb's lettuce

Ingredients

Directions

Preheat the oven to 200ºC.
Cut the beets crosswise at the top and drizzle them with 5 tablespoons of oil and the vinegar.
Sprinkle with salt and pepper, make 4 packets of aluminum foil and roast the beets in the oven for about 1 hour.
Remove the foil and let the beets cool down for a while.
In the meantime, mix the ricotta with the orange zest, 1 tablespoon of oil, salt and pepper.
In the meantime, mix the ricotta with the orange zest, 1 tablespoon of oil, salt and pepper. Spread the lamb's lettuce over a bowl and place the beets on it.
Spoon the ricotta mixture into the beets and drizzle with oil and vinegar.