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Roasted Beetroot, Ricotta, Asparagus & Broad Beans

17 March 2019

Prep Time: 60 minutes Cook Time: 60 minutes Servings: 4 people


 Ingredients 

 Beetroot & Ricotta Mix 

  • 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

 Salad Preparation 

  • 25ml Olive Oil
  • 2 bunches of Asparagus: trimmed & each spear cut in half
  • 250g fresh Broad Beans: podded
  • 100g Mixed Salad Leaves
  • 50ml Vinaigrette

Instructions

  1. Preheat the oven to 180°C. Wrap the beetroot, garlic & thyme in a foil parcel tightly & roast in the oven for 1 hour.
  2. 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.
  3. For the salad, sprinkle the olive oil over the asparagus, season with salt & pepper & roast until just cooked.
  4. Blanch the broad beans in a pan of boiling water for 1 minute, then drain & immediately pop the beans out of their outer skins.
  5. Toss the asparagus, broad beans, salad leaves & vinaigrette together in a bowl, then lightly season to taste.
  6. 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.
  7. Serve with crusty bread.

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