Ricotta and Beetroot

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • For the Ricotta Filling, wrap the garlic in foil and place onto a tray and roast in the oven until tender, about 40 minutes. Remove from the oven and set aside to cool slightly. Squeeze the flesh from the skins and set aside.
  • Place the walnuts onto a baking tray and toast until golden brown, about 8 minutes. Remove from the oven and chop finely. Set aside to cool.
  • Place the milk into medium saucepan and place over medium heat. Bring to just below simmering point then add the lemon juice and vinegar. Stir until milk starts to separate.
  • Line a fine sieve with cheesecloth and place over a deep bowl. Pour the milk mixture into the lined sieve and place into the fridge to drain the liquid, about 15 minutes. Gently squeeze the cheesecloth if required then place the ricotta into a bowl. Reserve the whey for the relish.
  • Transfer the ricotta to medium bowl and add the remaining ingredients. Mix well until combined. Set aside.
  • For the Roasted Beetroot, place all ingredients onto a sheet of the foil and cover with a second piece of foil. Place onto a tray and roast until soft, about 45-50 minutes. Remove from the oven.
  • Peel and reserve the beetroot skins. Place skins onto a sheet of baking paper and dry in oven for about 20 minutes. Remove from oven and set aside for serving.
  • Remove the core from 4 beetroots and set aside for the Beetroot Relish. Fill the cavities with ricotta mixture and set aside. Finely slice the remaining beetroot into 8 thin slices. Pipe the remaining ricotta filling into the centre of the beetroot slices and roll into a cigar shape.
  • For the Beetroot Relish, place diced beetroot into a small saucepan and place over medium heat. Simmer until the liquid has reduced by half. Strain the liquid into jug and set aside. Place the beetroot pieces into the canister of a stick blender and process until finely chopped. Set aside.
  • For the Beetroot Leaves, brush the beetroot leaves with oil and place onto a lined baking tray. Bake until crispy, about 10-12 minutes.
  • For the Breadcrumbs, place the buckwheat and walnuts onto separate small trays and place into the oven. Cook until golden and toasted. Remove from the oven and set aside.
  • Place bread onto a baking tray and brush with olive oil and season with salt. Bake in the oven until dry and lightly golden. Remove from the oven and break into small pieces. Place into the bowl of a food processor along with remaining ingredients and process to a crumb. Season to taste and set aside.
  • To serve, spoon some Breadcrumb in the centre of the plates. Add Roasted Beetroots, Cigars and Leaves to each plate. Add Beetroot Relish and top with dried beetroot skin. Serve with beetroot sauce on the side.

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