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Beetroot, carrot and ricotta salad

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 9
Servings 8
Time 25


  • 3
    beetroot, peeled
  • 2
    large carrots, peeled
  • 150
    ricotta cheese
  • 65
    chopped spring onions
  • 30
    fresh lemon juice
  • salt and freshly ground pepper
  • 65
    olive oil
  • 50
    fresh basil
  • 50


1. Preheat oven to 200°C. Use special equipment: a 10cm round cookie-cutter (without handle; at least 8cm high).
2. Separately cook beetroot and carrots in salted boiling water until soft.
3. While beetroot and carrots are cooling slightly, whisk together spring onions, lemon juice, salt and pepper in a small bowl, add oil in a stream, whisk until mixed through.
4. When vegetables are cool, peel and cut into 2cm cubes and put in separate bowls. Add 2½ tablespoons dressing to each bowl and toss to coat.
5. Place cookie cutter in centre of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack with your fingertips. Crumble 2 teaspoons of cheese on top, then one eighth of carrots, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner.
6. Drizzle each plate with 1 teaspoon dressing. Toss basil and chives with remaining dressing to coat and gently mound on top of carrots.
7. Serve immediately and scatter with spring onions or herbs.


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