Salt-baked beetroot with whipped ricotta, apple and hazelnut

by The Kitchen with Great British Chefs
Return to Recipe
Print

Ingredients

Store Cupboard

  • 1kg plain flour
  • 300g of salt
  • 4 egg whites
  • 1 pinch of caster sugar
  • 1 handful of hazelnuts, toasted and crushed

Beverages

  • 200ml of water

Salad & Fresh Herbs

  • 1 bunch of lemon thyme, leaves picked
  • 1 pinch of lemon thyme leaves
  • 1 handful of beetroot leaves

Fruit & Vegetables

  • 1kg beetroot, leaves trimmed, washed and reserved
  • 1 apple
  • 1 lemon

Cheese

  • 250g of ricotta

Spices & Dried Herbs

  • 1 pinch of fine salt