Monday, 30 December 2013

Roasted Beetroot with Whipped Ricotta and Pesto

We grow our own beetroot which means that I don't always get uniform sizes when it comes to harvest time. I get ones as teeny as babies dummies (pacifiers) and some as big as my head... or your head, which ever's biggest.  I get ones that are slightly misshapen and ones with strange bumps and clefts. When it comes to strange bumps and clefts, I think I've cornered the market - no wisecracks!

Roasted Beetroot with Whipped Ricotta and Pesto
Serves 4

800g baby beetroot (cut any larger ones in half or quarters)
1 tablespoon balsamic vinegar
Extra Virgin Olive oil
250g fresh ricotta
Juice and finely grated zest of 1 lemon
Sea Salt flakes
Freshly ground black pepper
3 tablespoons fresh basil pesto (I used home made pesto, recipe here, or use excellent quality store-bought)

Preheat the oven to 200 degrees C.

Wash and scrub the beets clean. Dry and put them on a shallow baking tray. Drizzle with a little olive oil and cover the tray tightly with foil. Roast for 45 minutes - 1 hour, until tender when pierced with a fork. Let them cool a little so that you are able to handle them and peel. The skins should easly slip off. Put the beets in a serving bowl. Sprinkle with balsamic vinegar and salt and pepper.

Put the ricotta and lemon juice and zest and a glug of olive oil into a food processor and blitz until smooth. Season with salt and pepper. Spoon the whipped ricotta on top of the beetroot and finish with a dollop of pesto and an extra drizzle of olive oil.


  1. What a gorgeous, gorgeous dish! Love those colors. And I want whipped ricotta on everything from now on, please.

  2. You grow your own??? WOW! And the mix with the ricotta and the pesto, I'm sure it's delicious!

  3. That is exactly how beets should be consumed. Lush and gorgeous!

  4. LOVE beets - so good and healthy. So how could I resist them topped with some delicious ricotta and pesto? Yes please!