Roasted beetroot with ricotta, honey and thyme

Vibrant caramelised beets are paired with creamy ricotta and honey and thyme vinaigrette – a low residue light dinner or lunch

INGREDIENTS

SERVES TWO

• 4 roasted beetroots

• 200g ricotta

• 50ml olive oil

• 15ml red wine vinegar

• ½ tablespoon finely chopped thyme

• 1 tablespoon honey

• Salt and pepper to taste

METHOD

• Slice the roasted beetroots into quarters arrange on a serving plate. Have raw beetroot? See how to roast them here.

• In a jar mix the olive oil, red wine vinegar, finely chopped thyme and the salt and pepper. Place the lid on shake until emulsified.

• Drizzle the dressing over the roasted beetroot and ricotta.

• Place the beetroot on a plate, spoon the ricotta onto the beetroot.

• Drizzle the dressing over the roasted beetroot and ricotta.

• Serve immediately