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.
- Preheat oven to 170C. Place the ricotta in an ovenproof dish, drizzle with olive oil and season. Bake for 30 minutes.
- Bake the beetroot, also drizzled with olive oil and seasoned, at the same time. No need to peel the baby beetroot.
- 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.
- 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.