Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 2teaspoons balsamic vinegar
- 4 medium beetroot, peeled, cut into thick wedges
- 1 bunch Dutch carrots, trimmed, scrubbed, halved lengthways
- 1 cup smooth ricotta
- 1 punnet dill, sprigs picked, half roughly chopped
- 1/4 cup blanched hazelnuts, toasted, roughly chopped
Nutrition per serving
915kJ / 219Cal
915 Kilojoules or 219 Calories
11% of daily energy intake*
Protein
8.2grams
Fat
15.5grams
Carbs
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Team roast beetroot and carrot with ricotta, hazelnuts and herbs for a vibrant side dish that's right at home at any dinner party or a Sunday roast.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Whisk oil and vinegar in a small jug.
Step 2 of 4
Place beetroot on tray and drizzle with half of the dressing. Bake for 50 minutes, adding carrots to the tray halfway through cooking, or until vegetables are tender.
Step 3 of 4
Meanwhile, combine ricotta and half of the chopped dill in a small bowl. Season with pepper.
Step 4 of 4
Divide ricotta mixture among serving plates. Top with vegetables, hazelnuts and remaining dill sprigs. Serve drizzled with remaining dressing.
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