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.
