Baked Beetroot Ricotta Salad
Counted are the winter days, but the crisp, cold air still lingers. This vibrant salad is a celebration of the season’s final moments. The sweetness and depth of baked beetroot and quince pair beautifully with the light and fresh ricotta. The spicy arugula and the crunchy grilled sourdough bread will make it more interesting - and I haven’t mentioned yet the parmesan “snow flakes” and the drizzle of extra virgin olive oil. Give it a try!
The salad
Preheat the oven to 210°C (fan-assisted).
Wash the beetroots and quinces, then place them on a large baking tray lined with parchment paper. Bake for about 45 minutes. Check the beetroots for doneness with a fork—quinces usually cook faster, so remove them once tender and let the beetroots continue baking until soft.
Let the beetroots and the quinces chill about 15-20 minutes after baking. Peel them and cut them in bite size pieces or a bit smaller.
Toast the cumin seeds in a stainless steel pan for about 2 minutes until fragrant.
Grill the sourdough bread on a cast iron grill or skillet on both sides, season it with a pinch of salt, then give it a short drizzle of olive oil.
Assemble the salad:
Place the arugula on a serving plate.
Evenly distribute the beetroot and quince pieces.
Use a teaspoon to dot small "islands" of ricotta over the salad.
Sprinkle over the pine seeds and the roasted cumin seeds.
Season with a pinch of salt.
Finish with:
A drizzle of olive oil and balsamic vinegar
A squeeze of lemon
And… some grated Parmesan for the fans! :)
Enjoy !
INGREDIENTS - for one portion
Organic or “Best you can get” !
Arugula - about 100 grams
Baked beetroot - 100 grams
Ricotta cheese - 100 grams
Grated parmesan cheese - 10 grams (optional)
Cherry tomatoes - 50 grams
Pine seeds - 10 grams
Sourdough bread - 50 grams
A pinch of cumin seeds
Good quality extra virgin olive oil - 10 ml
A drizzle of balsamic vinegar
A half lemon squeeze
• A pinch of salt
