Baked Ricotta With Beets, Tomatoes And Olives

Name: Baked Ricotta With Beets, Tomatoes And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz fresh buffalo or cow's milk ricotta; 1 None lemon, zested; 2-3 pinches chili flakes; 3 tbsp extra-virgin olive oil, plus extra to drizzle; 4 None golden beets, or 12 baby beets; 1 tbsp lemon juice; 1/2 tsp flaky sea salt; 7 oz cherry tomatoes, halved; 2 oz small black olives in oil, drained; 2 tbsp small fresh mint leaves; 60 g small black olives in oil, drained and wiped; 15 g small mint leaves

Servings: persons

14 oz fresh buffalo or cow's milk ricotta
1 None lemon, zested
2-3 pinches chili flakes
3 tbsp extra-virgin olive oil, plus extra to drizzle
4 None golden beets, or 12 baby beets
1 tbsp lemon juice
1/2 tsp flaky sea salt
7 oz cherry tomatoes, halved
2 oz small black olives in oil, drained
2 tbsp small fresh mint leaves
60 g small black olives in oil, drained and wiped
15 g small mint leaves

1
Preheat oven to 450u00b0F. Line 4 ovenproof ramekins with parchment paper.
2
Distribute ricotta between ramekins and smooth tops. Sprinkle with lemon zest and chili flakes. Drizzle with oil and bake for 25 mins, until ricotta has started to brown. Let cool for 10-15 mins.
3
Meanwhile, boil beets gently for 20-30 mins, until barely tender, or until skin wrinkles and slips off when gently pressed. Drain then peel. If using large beets, thinly slice or cut into wedges.
4
Whisk 3 tbsp extra virgin olive oil with lemon juice, sea salt and a little black pepper.
5
Cut baked ricotta into wedges. Arrange on serving plates with beets, tomatoes, olives and mint. Drizzle dressing over top. Serve immediately.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 oz fresh buffalo or cow's milk ricotta, 1 None lemon, zested, 2-3 pinches chili flakes, 3 tbsp extra-virgin olive oil, plus extra to drizzle, and more.

Yes, Baked Ricotta With Beets, Tomatoes And Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!