Hearty Salads, Red Bean Recipes, Vegetarian -
Red Bean, Beetroot + Baked Ricotta Traybake
Red Bean, Beetroot + Baked Ricotta Traybake
Rated 5.0 stars by 1 users
Servings
2 as a main, 3-4 as a side
Cook Time
30 minutes
Author:
Bold Bean Co
We're all about hearty salads and this one has elegance + sophistication. This is a bung-it-all-in-one-tray BAKED salad using our Queen Red Beans which burst into the creamy ricotta mix. The beets add sweetness, broccoli for crunch. Don't skimp on the lemon zest!
Ingredients
450g cooked vacuum-packed beetroot, cut into wedges and with excess moisture patted away
2 tsp honey
6 "banana" shallots, peeled and cut into half or quarters if very large
2 to 3 tablespoons olive oil
1 tsp sea salt flakes
2 large cloves garlic, unpeeled and smashed
A few fresh thyme sprigs
Salt and pepper, to taste
½ 700g jar of Bold Bean Co Queen Red Beans (or 1 x 400g tin of red kidney beans), drained, rinsed and patted dry
150g of purple sprouting broccoli, trimmed (use tenderstem or broccoli florets if you can’t find purple sprouting)
A good handful of blanched hazelnuts
250g ricotta
A good pinch of flaky sea salt (we love these guys)
The zest of 1 lemon, half the juice to serve
Directions
Preheat the oven to 220C (200C fan/gas 7). Tip the red beans and beetroot into a large roasting tin and toss with the honey. Then add the shallots, garlic and thyme with a good pinch of salt and olive oil. Mix well, then put in the oven for 30 minutes.
Toss the broccoli with some olive oil and add to the tray, dotted throughout the beet and bean mix.
At the same time, make a space in the centre of the tin, and gently upend the ricotta into it. Dress it with the olive oil, sea salt, the zest of half a lemon and freshly ground black pepper, then return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
Add the hazelnut to a small roasting tray and roast these at the same time until golden, keeping check not to burn.
When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice. Scatter on a few more thyme sprigs and the toasted hazelnuts.
