Baked Ricotta, Aromatic Herbs and Pickled Beetroot
Prep: 30 min | Serve: 2
| Cook: 15 min
A delicate balance of flavors and texture, celebrating the simplicity of fresh ingredients with a refined twist. Creamy ricotta is gently baked to perfection, coated in a fragrant blend of herbs, citrus, and smoked paprika. It’s paired with thin, tangy slices of pickled beetroot, whose vibrant color and hearty sweetness offer the perfect contrast. Finished with crisp, dehydrated zucchini and a touch of edible flowers, this dish is as visually stunning as it is flavorful-ideal for an elegant entrée or a light, sophisticated main course
Ingredients
Ingredients for the Baked Ricotta
250 gr cow ricotta
1 tbsp fresh oregano, chopped
1 tbsp fresh chive, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh basil leaves, chopped
1 tbsp fresh lemon thyme, chopped
1 tbsp fresh parsley leaves, chopped
1 tbsp gr fresh mint, chopped
zest of 1 lemon
juice of 1/2 lemon
zest of 1 orange
juice of 1/2 orange
5 gr smoked paprika
5 gr salt flakes
5 gr chervil
Ingredients for Pickled Beetroot
2 Large Beetroot
1 clove garlic, crushed
1 tsp yellow mustard seeds
3 juniper berries
3 fresh bay leaves
10 gr sea salt
10 gr caster sugar
300 ml white wine balsamic vinegar
350 ml water
To Garnish
5 gr chervil
5 gr edible flower
100 gr zucchini dehydrated (optional)
Method
Prepare the ricotta
Hang the ricotta in a cheesecloth overnight to drain any excess liquid. The Next day, chop the fresh oregano, chives, tarragon, basil, lemon thyme, parsley, and mint.
Combine the chopped herbs with the lemon and orange zest on a flat surface and spread evenly
In a bowl , mix the drained ricotta with salt and pepper, and the juice of 1/2 lemon and orange.
Line a tray with parchment paper and, using a medium-size pasta cutter, spoon the ricotta mixture into the cutter, pressing firmly to create a compact disc approximately 3 cm in height. Refrigerate for a few hours to allow it to set
Once the ricotta has set, remove it from the fridge and roll it gently in the herbs mixture, ensuring an even coating on all sides.
Preheat the oven to 165 C(not fan forced). Bake the ricotta in the center of the oven for 12-15 minutes, then remove it promptly. As soon as it comes out, sprinkle the top with smoked paprika
Prepare the pickled beetroot
Boil the beetroot in salted water until tender. Once cooked, peel and allow them to cool completely. Slice the beetroot thinly and, unsing a small round cutter, shape them into a discs
In a saucepan, combine water, white balsamic vinegar, garlic, mustard seeds, juniper berries, sugar and salt. Heat the liquid to 75 C, then remove it from heat and allow it to cool
Once cooled, submerge the beetroot slices in the pickling liquid. Let them marinate for at least one week before using
Assemble the dish
On a flat round plate, arrange the vibrant beetroot slices in an overlpping pattern on one side, creating beautiful scale-like effect.
Place the baked ricotta in the center of the plate, highlighting its herbal crust.
Garnish the dish with fresh chervril and scattered edible flowers to add brightness.
Serve with thin, crisp dehydrated zucchini slices on the side- perfect to use as an edible “knife” to spread the ricotta.
Finish with a light dusting of smoked paprika around the plate for an extra visual and flavor boost.
Serve warm or at room temperature
Please share your result sending me a message here