Raw beetroot 1 bunch, scrubbed Bay leaf 1 Fresh thyme a few sprigs Olive oil Raspberry vinegar 50ml Ricotta 150g Unwaxed lemon 1, zest Wild rice 50g Oregano , 1 small bunch, leaves picked

Put the beetroot in a pan of cold water with the bay leaf, thyme and a pinch of salt. Place over a medium heat, bring to the boil and then reduce the heat to a gentle simmer. Cook the beetroot until tender (the tip of a knife should feel soft pressing into the centre). Drain the beetroot and, as soon as they’re cool enough to handle, tear into rough pieces and season with salt, olive oil and raspberry vinegar. Wrap with clingfilm to keep warm until needed. Season the ricotta with the lemon zest, salt and pepper. Heat a small pan of olive oil to 220 ° C and add the rice, which will puff up immediately. After a couple of seconds, pass the contents of the pan through a sieve into another pan to separate the rice from the oil. Gently season the rice. To assemble: spread the ricotta mix over a shallow bowl or plate. Place the beetroot on top and drizzle over any of the leftover marinade. Sprinkle with the puffed wild rice and oregano leaves.

Mezze, Sides

Beetroot with ricotta, raspberry vinegar and wild rice

Serve this vibrant beetroot dish as a side or as part of a veggie mezze

Added on August 2, 2023

Jack Bristow, head chef at Nancarrow Farm in Cornwall, shares his recipe for beetroot with ricotta, raspberry vinegar and wild rice

nancarrowfarm.co.uk

Serves 6

You will need

Raw beetroot 1 bunch, scrubbed
Bay leaf 1
Fresh thyme a few sprigs
Olive oil
Raspberry vinegar 50ml
Ricotta 150g
Unwaxed lemon 1, zest
Wild rice 50g
Oregano, 1 small bunch, leaves picked

Method

Put the beetroot in a pan of cold water with the bay leaf, thyme and a pinch of salt. Place over a medium heat, bring to the boil and then reduce the heat to a gentle simmer. Cook the beetroot until tender (the tip of a knife should feel soft pressing into the centre).
Drain the beetroot and, as soon as they’re cool enough to handle, tear into rough pieces and season with salt, olive oil and raspberry vinegar. Wrap with clingfilm to keep warm until needed.
Season the ricotta with the lemon zest, salt and pepper.
Heat a small pan of olive oil to 220°C and add the rice, which will puff up immediately. After a couple of seconds, pass the contents of the pan through a sieve into another pan to separate the rice from the oil. Gently season the rice.
To assemble: spread the ricotta mix over a shallow bowl or plate. Place the beetroot on top and drizzle over any of the leftover marinade. Sprinkle with the puffed wild rice and oregano leaves.

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You will need

Raw beetroot 1 bunch, scrubbed
Bay leaf 1
Fresh thyme a few sprigs
Olive oil
Raspberry vinegar 50ml
Ricotta 150g
Unwaxed lemon 1, zest
Wild rice 50g
Oregano, 1 small bunch, leaves picked

Method

Put the beetroot in a pan of cold water with the bay leaf, thyme and a pinch of salt. Place over a medium heat, bring to the boil and then reduce the heat to a gentle simmer. Cook the beetroot until tender (the tip of a knife should feel soft pressing into the centre).
Drain the beetroot and, as soon as they’re cool enough to handle, tear into rough pieces and season with salt, olive oil and raspberry vinegar. Wrap with clingfilm to keep warm until needed.
Season the ricotta with the lemon zest, salt and pepper.
Heat a small pan of olive oil to 220°C and add the rice, which will puff up immediately. After a couple of seconds, pass the contents of the pan through a sieve into another pan to separate the rice from the oil. Gently season the rice.
To assemble: spread the ricotta mix over a shallow bowl or plate. Place the beetroot on top and drizzle over any of the leftover marinade. Sprinkle with the puffed wild rice and oregano leaves.