Foil-roasted big beets with ricotta and mint
Roasted beetroot recipe from Matt Wilkinson's cookbook, Mr Wilkinson's Favourite Vegetables (cover image inset).
This is just one of the many ways to enjoy beetroot; simply done but so tasty. We really should celebrate vegetables cooked without fuss much more.
- 4 beetroots (200g each), washed and trimmed
- Olive oil, for drizzling
- Sea salt flakes and freshly ground black pepper
- 25ml red wine vinegar
- 250g fresh ricotta, crumbled
- 1 large pinch of mint leaves, torn
Preheat oven to 220C. Cut two sheets of foil and lay across each other to make a cross. Put beetroot in the middle, drizzle with olive oil, season with salt and pepper, then wrap the beetroot to seal. Place on a baking tray and roast for one hour. Insert a skewer through a bulb to see if they're cooked.
Once done, carefully transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jacket potato. Leave to cool for a few minutes. Just before serving, drizzle over the vinegar, top with ricotta and mint and season.
I suggest scooping out the flesh without eating the skin.
Recipe and image from Mr Wilkinson's Favourite Vegetables by Matt Wilkinson (Murdoch Books, HB $49.99).
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