Whether your entertaining or feeding the family, this dish ensures a delightful harmony of flavours, from the earthy freshness of beetroot to the creamy richness of whipped ricotta, complemented by roasted almonds and fresh mint.

1 bunch baby beetroot, trimmed and scrubbed
3 Tbsp Capirete or Pons sherry vinegar
2 Tbsp extra virgin olive oil (EVO)
3 Tbsp Opito Bay raw bush honey

Preserved lemon whipped ricotta:
1 cup Zany Zeus ricotta or Mahoe farmhouse quark
1 clove garlic, crushed
1/4 Sabato Julie Le Clerc preserved lemon, roughly chopped

To serve:
2 Tbsp Sabato Julie Le Clerc spicy harissa
2 Tbsp extra virgin olive oil (EVO)
1/2 cup roasted almondsroughly chopped
Fresh mint leaves, torn

Preheat oven to 180°C. Put the beetroot in a roasting pan. Put the vinegar, EVO and honey in a bowl and stir to combine; pour this over the beetroot, season and toss to coat. Cover pan with foil and bake for 45 minutes or until beetroot can be pierced easily with a sharp knife. Remove foil and cook for 5 minutes more, until the liquid has reduced and the beetroot are glossy. Leave to cool in the pan. For the whipped ricotta, place all ingredients in a food processor and process until smooth and creamy.

To serve, spread whipped ricotta over a serving plate. Halve the beetroots, toss with any pan juices then scatter over the ricotta. Combine the harissa and EVO then drizzle over the beetroot. Finish with a scattering of almonds and mint.

Match with: Dom Margalleau Vouvray SEC

Recipe by Julie Le Clerc



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