Beetroot, carrot and ricotta salad

True Love
8 servings Cooking: 5 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

3.00 beetroot — peeled
2.00 carrots — large, peeled
150.00 g ricotta cheese
65.00 ml spring onions — chopped
30.00 ml lemon juice — fresh
0.00 salt and freshly ground black pepper
65.00 ml fresh chillies — 573
50.00 g fresh basil
50.00 g fresh chives
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Method:

1. Preheat oven to 200&#176C. 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 2&#189 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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