Crash Hot Beets with Ricotta & Sweet Herb Salad



Employ the Aussie idea of ‘crash hot potatoes’ to turn up the beet! A bit of caramelization of the natural sugars in beets takes them to the next level.

Servings: 4
Cook Time: 20 minutes
Pairing: Cobram Estate EVOO Select

Ingredients

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

Directions

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.

California Harvest Feast Recipes
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