Beetroot & Ricotta Insalata

Cook Time 1 hour 15 minutes

Servings 4

Ingredients

1 bunch medium-sized beetroots

2 cups red wine vinegar

1 tbsp peppercorns

4 sprigs thyme

3 bay leaves

150g ricotta, room tempempure

¼ cup olive oil

½ cup roasted hazelnuts, skin off

2 x small yellow beetroots, peeled, shaved thinly

2 x small candy beetroots, peeled, shaved thinly

1 cup red vein sorrel

¼ cup vincotto

Olive oil

Salt and pepper

Method

Place beetroots, vinegar, peppercorns, thyme, and bay leaves into a pot. Fill with enough water to cover beetroots.

Bring to the boil and turn down to a simmer. Cook for 1 hour or until tender.

Remove and cool slightly. Peel the skin off the beetroots and cut into bite-size wedges. Mix beetroots with the vincotto and season with salt and pepper.

Place ricotta into a food processor, add splash olive oil, salt and pepper and blend until smooth.

To serve, spread ricotta over the base of the plate, and drop cooked beetroots over top.

Mix sliced raw beetroots & sorrel. Season with salt and pepper & splash olive oil. Scatter raw beetroots over the top, finish with hazelnuts and serve.