- 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).
- Course - Side Dish