We want to celebrate the amazing produce available during spring and summer time and are excited to see you preparing this yummy summer recipe.
Beets are rich in antioxidants (the more colourful an ingredient is, the more antioxidants there are) that support your hormone balance. They are also rich in folate that support cell growth & function. They are low in calorie but super high in nutrients. We love them for their beautiful colour and often use beetroot powder to make meals even more pink. Why use artificial colourants when nature gives us beetroots!
600 graw beetroots 2 tablespoonolive oil salt & pepperto taste – 50 gcashew Ricotta (our favourite is from roots) 100 grucola or baby spinach leaves 150 gblueberries 50 gwalnuts (hazelnuts are amazing if you don’t like walnuts) If you can get hold of some edible flowers, it will make your dish look even more spectacular 🙂 Globus & Jelmoli have them in their food sections.
100 gblueberries 100 mlolive oil 50 mldark balsamic vinegar 1/2 teaspoonsalt or more to taste
Start by cleaning the beetroots but don’t peel them. Cut each beetroots in small wedges. Transfer to a bowl and coat in olive oil, salt & pepper. Transfer to a tray lined with baking paper and bake for 30 minutes or until soft at 180 C with fan or 200 C without. Remove from the oven and allow to rest for 10 minutes.
In the meantime, let’s prepare the blueberry vinaigrette. Using a blender, nutri-bullet or a hand mixer, blend olive oil, dark balsamic vinegar, 100 g blueberries, salt & pepper to taste. Blend until it’s all well combined.
Clean and dry the rucola & the rest of the blueberries. Take the cashew ricotta out of it container and cut wedges. Roughly chop the walnut.
On a large plate, add first the rucola and then the cooked beetroot wedges. Top up with the cashew ricotta, blueberries and the chopped walnuts. Serve with a generous amount of blueberry vinaigrette.