Filter
Reset
Sort ByRelevance
Sorchaspud
Roasted beets with roasted ricotta
Beets from the oven with ricotta and a herbal oil of chives, lemon and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the beetroot and cut into sections of about 1 cm. Mix with the oil, freshly ground pepper and possibly salt.
-
Put the ricotta upside down on a baking sheet covered with parchment paper. Spread the beetroot over the baking tray and grill for approx. 30 minutes in the oven.
-
Cut the chives very well. Clean the lemon and grate the yellow skin.
-
Mix the chives and lemon zest with the rest of the oil and season with freshly ground pepper and salt.
-
Spread the beetroot over a flat dish. Take the leaves of the basil sprigs.
-
Sprinkle the beetroot with the chives oil and divide the ricotta and the basil leaves over it.
Blogs that might be interesting
-
15 minSide dishunsalted cashew nuts, ready-to-eat avocado, lemon juice, lamb's lettuce, arugula, extra virgin olive oil with basil, garlic, smoked bacon,green salad with bacon and avocado -
50 minSide dishartichoke hearts, extra virgin olive oil, garlic, dry sherry, Red wine vinegar, fresh parsley,artichokes in sherry marinade -
90 minSide dishSushi rice, tap water, Sesame seed, granulated sugar, rice vinegar, sea salt, fresh tuna steak, cucumber, nori sheet, pickled ginger, soy sauce, wasabipaste,urumaki sushi (inside out roll) -
15 minSide dishoil, butter, Red onions, red cabbages, clove, cinnamon, Beef broth, honey,compote of red cabbage, cloves and honey
Nutrition
310Calories
Sodium10% DV240mg
Fat35% DV23g
Protein16% DV8g
Carbs5% DV14g
Fiber24% DV6g
Loved it