Name: Red Bean, Beetroot + Baked Ricotta Traybake
Cook time: 50 min
Total time: 50 min
Yield: 2-4
Ingredients: 450g cooked vacuum-packed beetroot, cut into wedges and with excess moisture patted away; 2 tsp honey or maple syrup; 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 jar of Queen Red 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, or a vegan alternative; A good pinch of flaky sea salt (we love these guys); The zest of 1 lemon, half the juice to serve

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-red-bean-beetroot-baked-ricotta-traybake-boldbeanco

V Ve* G

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Red Bean, Beetroot + Baked Ricotta Traybake

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!

Serves 2 as a main, 3-4 as a side

Feeds: 2-4

Takes: 50 minutes

Ingredients

450g cooked vacuum-packed beetroot, cut into wedges and with excess moisture patted away
2 tsp honey or maple syrup
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 jar of Queen Red 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, or a vegan alternative
A good pinch of flaky sea salt (we love these guys)
The zest of 1 lemon, half the juice to serve

Made with:
Queen Red Beans

Directions

step 1
Preheat the oven to 220C (200C fan/gas 7.)
step 2
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.
step 3
Toss the broccoli with some olive oil and add to the tray, dotted throughout the beet and bean mix.
step 4
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).
step 5
Add the hazelnut to a small roasting tray and roast these at the same time until golden, keeping check not to burn.
step 6
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.

Red Bean, Beetroot + Baked Ricotta Traybake

Ingredients

Made with: Queen Red Beans

Directions

More Recipes

Made with:
Queen Red Beans