Foil-roasted big beets with ricotta and mint

all details

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.

Ingredients

  • 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

Method

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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  • Course - Side Dish

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