Ingredients
Bunch small mixed Beetroot (about 6-7 small/medium Beetroot)
1 Lettuce, I used a red tipped Lettuce from Riverford
1 cup Blackberries
1/3 cup toasted Pumpkin Seeds
Goats milk Ricotta (or feta)
Pink salt and fresh cracked black pepper
¼ cup Balsamic vinegar
Avocado Oil
Pinch cumin
Method
Preheat the oven to 170C
Peel your Beetroots (when using the golden and chioggia Beetroot, I often leave the skin on and cut off top and bottom, the red beets I peel). Cut into small wedges and place into a roasting dish, separate into colours if using different coloured beets, so the colour of the red ones does not ‘dye’ the others red.
Drizzle with avocado oil, season with salt and pepper and a couple of pinches of ground of whole cumin seeds. Roast for 30 minutes or until just tender. Remove and allow to cool (you can do this step a day or two in advance).
Wash and dry your lettuce. Roughly chop into pieces. Set to the side.
In a pan, dry roast your pumpkin seeds.
Meanwhile in a small saucepan place your balsamic vinegar. Place over low heat and allow to simmer for a couple of minutes until slightly reduced (slightly thicker).
In a large serving bowl, place a layer of lettuce, followed by half of your Beetroot scattered over the top, ½ the pumpkin seeds and a generous handful of blackberries. Crumble over ½ of the ricotta cheese. Repeat this process with the remaining ingredients. Just before serving drizzle over your balsamic glaze.
Enjoy!
We love to have this as a side with a BBQ, especially with our Keto Buns, which you can find the recipe for HERE.
Variation – Replace the coloured b
eetroot for bunched rainbow carrots instead.
