Roasted beets with roasted ricotta

Name: roasted beets with roasted ricotta
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 800 g raw beet; 4 el traditional olive oil; 250 g ricotta; 25 g fresh chives; 1 lemon; 15 g fresh basil

Beets from the oven with ricotta and a herbal oil of chives, lemon and basil.

Ingredients

Kitchen Stuff

1 baking paper

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.