Preparation: 15 min. + 20 min. (cooling time) / Cooking: 1h / Servings: 2
Chioggia beetroot is sweet, pink and white veined flesh which makes it perfect for food presentation. You can consume it raw, grated in vinaigrette or cooked in salads. In this fresh and sweet recipe, it is roasted, garnished with goat's cheese ricotta enhanced with mint and topped with marinated onions, the alliance of ingredients is quite exquisite.
400g Chiogga beets
1/4 cup pumpkin seeds
200g goat ricotta
3 mint leaves
2 tbsp. olive oil
For onion salsa
1 medium red onion
2 tbsp. rice vinegar
1 tbsp. olive oil
1 tbsp. Balsamumm bianco or maple syrup
Salt and pepper to taste
Balsamumm bianco for ganish
Preheat oven at 400˚F. Pace beets in an oven plate and roast in oven 40-45 minutes, or until tender. Remove from oven and let cool 20 minutes. When cooled, remove skin from beets.
When cooled, remove skin from beets. Slice beets using a mandolin or a sharp knife.
For marinated onions, mince onion using a mandolin or a sharp knife. Add to a bowl with other ingredients mix well. Let marinate 15 minutes.
Add pumpkin seed to a small pan and roast on medium-high. When golden brown, remove from heat. Set aside.
For goat’s ricotta mixture, add all ingredients to a bowl. Mix well and set aside.
Add beets to a serving plate, top with goat’s cheese ricotta, marinated onions and roasted pumpkin seed and a drizzle of Balsamumm bianco, enjoy!