Hasselback root vegetables on ricotta

This recipe inspired by Chef Yotam Ottolenghi is the perfect combination of golden and crispy root veg and creamy herbed ricotta.

More than 1 hour

Serves 4-6 (as a side)

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Ingredients:

  • 8-10 small-medium beetroots, peeled 
  • 6-8 small sweet potatoes 
  • Salt and milled pepper 
  • Olive oil, for roasting and dressing 
  • 1½ tubs (375g) PnP ricotta cheese 
  • ½ cup (125g) PnP double cream plain yoghurt 
  • ½ punnet (10g) each fresh mint and dill, torn + extra for serving 
  • Juice (60ml) and grated peel of 1 lemon 
  • Toasted pumpkin seeds

 

Method:

  1. Preheat oven to 220°C. 
  2. Cut beetroot and sweet potato hasselback style, take care not to cut all the way through. 
  3. Place on a baking tray, season well and drizzle with oil. 
  4. Roast for 50-60 minutes until tender in the centre and crispy on the outside. 
  5. Blitz ricotta and yoghurt together, add herbs and lemon, and season. 
  6. Spread ricotta mixture on a platter and top with roasted veg. 
  7. Sprinkle with toasted seeds and extra herbs, and drizzle with olive oil.

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