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
-
20 minSmall dishtofu, soy sauce, bread crumb, bread-crumbs, , Sesame seed, flour, egg, sunflower oil,tofu nuggets with sesame seeds -
15 minSide dishzucchini, olive oil, Cherry tomatoes, tapenade,zucchini with tapenade -
10 minSide dishlemon, fresh Italian spice mix, sea salt, freshly ground black pepper, traditional olive oil,italian-seasoning marinade -
15 minSide dishpine nuts, oranges, little gem, sun-ripened olives, basil, anchovy fillets, extra virgin olive oil, White wine vinegar, garlic,salad with orange and anchovies
Nutrition
310Calories
Sodium10% DV240mg
Fat35% DV23g
Protein16% DV8g
Carbs5% DV14g
Fiber24% DV6g
Loved it