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Roasted beets with roasted ricotta
Beets from the oven with ricotta and a herbal oil of chives, lemon and basil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the beetroot and cut into sections of about 1 cm. Mix with the oil, freshly ground pepper and possibly salt.
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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.
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Cut the chives very well. Clean the lemon and grate the yellow skin.
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Mix the chives and lemon zest with the rest of the oil and season with freshly ground pepper and salt.
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Spread the beetroot over a flat dish. Take the leaves of the basil sprigs.
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Sprinkle the beetroot with the chives oil and divide the ricotta and the basil leaves over it.
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Nutrition
310Calories
Sodium10% DV240mg
Fat35% DV23g
Protein16% DV8g
Carbs5% DV14g
Fiber24% DV6g
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