8 medium beets, roasted and peeled 3 tablespoons Cobram Estate Extra Virgin Olive Oil, plus a drizzle
A few pinches of sea salt
1 cup ricotta cheese
¼ cup loosely packed fresh parsley leaves
¼ cup loosely packed fresh dill sprigs
¼ cup loosely packed fresh tarragon leaves
Freshly cracked black pepper
1. Preheat the oven to 425˚F. With the base of your palm, or a potato masher, gently smash the cooked beets to flatten. Some will break apart and that’s totally ok. Toss the smashed beets in a bowl with the EVOO and a couple pinches of salt.
2. Deposit the oiled, smashed beets onto a sheet tray. Place in the oven on a top rack and let the beets roast for 15-20 minutes, or until well caramelized.
3. Carefully remove the beets from the oven and place in a dish with spoonfuls of the ricotta. Top the beets and the cheese with a scattering of the herbs. Finish the entire dish with a victory drizzle of EVOO, some cracked black pepper and a sprinkling of salt.