Back to Recipes

Roasted Beetroot, Ricotta, Asparagus & Broad Beans

Preparation: 60 minutes
Cooking: 60 minutes
Serves: 4 people

Beetroot & Ricotta Mix

Ingredients

  • 2–3 Medium beetroot (red)
  • 1 Clove garlic: crushed
  • 2 Sprigs of fresh thyme
  • 25ml Olive oil
  • 250g Ricotta
  • Sea salt & freshly cracked black pepper

Method

Preheat the oven to 180°C. Wrap the beetroot, garlic & thyme in a foil parcel tightly & roast in the oven for 1 hour.
Leave the beetroot to cool, unwrap & peel away the skin. Discard the garlic & thyme. Place the beetroot in a blender & blend until smooth. Mix the puréed beetroot with the ricotta, season to taste & then chill until required.

Salad Preparation

Ingredients

  • 25ml Olive oil
  • 2 Bunches of asparagus: trimmed & each spear cut in half
  • 250g Fresh broad beans: podded
  • 100g Mixed salad leaves
  • 50ml Vinaigrette

Method

For the salad, sprinkle the olive oil over the asparagus, season with salt & pepper & roast until just cooked.
Blanch the broad beans in a pan of boiling water for 1 minute, then drain & immediately pop the beans out of their outer skins.
Toss the asparagus, broad beans, salad leaves & vinaigrette together in a bowl, then lightly season to taste.
To serve, spoon the roasted ruby beetroot ricotta onto serving plates & make a well in the centre of each portion, then pile the salad into the wells, dividing it evenly between the plates.
Serve with crusty bread.
'); a.document.close(); setTimeout(function(){ a.print(); }, 1000); }