Baked beetroot with ricotta

2 servings

80 minutes

Baked beetroot with ricotta is a refined combination of earthy, caramelized notes of roasted beetroot and delicate creamy ricotta, complemented by a bright accent of lingonberry jam. This recipe embodies the harmony of flavors and textures, creating an elegant appetizer or light snack. Roasted beetroot, traditionally popular in European and Russian cuisines, reveals its sweetness during baking, while ricotta adds softness and airiness. Lingonberry jam brings a slight tartness that balances the flavor and highlights the natural sweetness of the root vegetable. The dish is perfect for serving at a festive table or as part of an exquisite dinner. It is easy to prepare yet looks impressive, attracting attention with its aesthetics and sophistication.

Energy value per serving

• Calories: 182.8
• Proteins: 6g
• Fats: 5.3g
• Carbohydrates: 29.4g

Ingredients

• Beet: 200 g
• Lingonberry jam: 60 g
• Ricotta cheese: 80 g

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 170 degrees.

2. Thoroughly wash or peel the beet with a vegetable peeler.

   Required ingredients:

   • Beet: 200 g

3. Wrap the beet in foil and bake in the oven for about an hour.

   Required ingredients:

   • Beet: 200 g

4. Let the cooked beet cool slightly and cut it into wedges.

   Required ingredients:

   • Beet: 200 g

5. Place the beet on a plate and top it with lingonberry jam.

   Required ingredients:

   • Lingonberry jam: 60 g

6. Top with dollops of ricotta.

   Required ingredients:

   • Ricotta cheese: 80 g

7. Serve baked beets as an appetizer or light snack.