Baked ricotta and baby beetroot salad

Beetroot can be overpowering in salads but teaming it with ricotta - as this recipe does - adds a delicious hint of creaminess and complements the beet flavour.

Ingredients

2 Tbsp	Extra virgin olive oil
1	Ricotta cheese, 350g wedge (Main)
1	Salt & freshly ground pepper
16	Baby beetroots (Main)
2	Courgettes, sliced very finely
2 Tbsp	Hazelnut oil
1 Tbsp	Cider vinegar
1 tsp	Dijon mustard
1 clove	Garlic, crushed
3 cups	Rocket leaves, (1 packet) (Main)

Directions

1. Preheat oven to 170C. Place the ricotta in an ovenproof dish, drizzle with olive oil and season. Bake for 30 minutes.
2. Bake the beetroot, also drizzled with olive oil and seasoned, at the same time. No need to peel the baby beetroot.
3. Make the dressing by combining the hazelnut oil, cider vinegar, mustard and garlic in a tightly sealed jar and shaking until well combined. Refrigerate until needed.
4. In a large bowl, add the rocket leaves, halved beetroot, courgettes and broken up pieces of ricotta. Gently toss with a little dressing then plate. Serve remaining dressing in a small dish at the table.