KEY POINTS:
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
Serves 4
1 350g wedge of ricotta (I used Zany Zeus, available from gourmet food stores)
1 Tbs extra virgin olive oil, plus extra
Sea salt and freshly ground black pepper
16 baby beetroot
2 courgettes, sliced very finely
2 Tbs hazelnut oil (available from Sabato)
1 Tbs cider vinegar
1 tsp Dijon mustard
1 clove garlic, crushed
1 packet of rocket leaves (approximately 3 cups)
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.