Beetroot Salad with Ricotta and Sweet Chilli Almonds
Beetroot Salad
Ingredients:
5 beetroots
30 grams of almonds
200 grams of ricotta cheese
A handful of dill
Sweet chili sauce
A pinch of cayenne pepper
For the dressing:
2 teaspoons of Dijon mustard
Juice and lemon zest from a organic lemon
A generous splash of olive oil
A tablespoon of maple syrup or honey
Salt and pepper
Boil the beetroots in salted water for 30-40 min till they are soft but still with a bit of crunch. Pour cold water over them and remove the skin. Slice into wedges.
Toast the almonds on a frying pan, when they start to color pour in 2 spoonfuls of sweet chili sauce. Dust with a bit of cayenne pepper and a pinch of flaky salt. When the almonds have been glazed , transfer them to a sheet of baking paper to cool.
For the dressing: dissolve the mustard in the lemon juice (I always use this method also with vinegar, as the dressing is less likely to divide), ad the honey or syrup, then pour in the olive oil while whisking. Season with salt and pepper.
Assemble the salad on a serving plate, first the beetroot wedges, pour over the dressing. Scatter dollops of ricotta cheese and sprigs of dill and the toasted almonds.
This is a lovely side dish to any meet or fish. It can also be centerpiece in a vegetarian meal.
