Harissa Roasted Baby Beetroot With Whipped Ricotta

For the Roasted Beetroot:

• 400g baby beetroot in mild malt vinegar
• 2 tablespoons Ottolenghi Pomegranate, Rose and Lemon Harissa Paste (available at Waitrose)
  • Alternative: Use 2 tablespoon of regular harissa paste, plus a squeeze of lemon juice.
• 1 tablespoon olive oil
• 1 tablespoon honey (optional, for sweetness)
• Freshly ground black pepper and salt, to taste

For the Whipped Ricotta:

• 200g ricotta cheese
• 100g Greek yoghurt (or natural yoghurt)
• 1 tablespoon lemon juice (freshly squeezed)
• Salt and pepper, to taste

To Serve:

• 1 tablespoon fresh mint leaves, finely chopped
• 1 teaspoon lemon zest (optional, for garnish)

Preheat the oven to 200°C (fan-assisted).

Mix the Ottolenghi Harissa Paste (or the alternative mix) with olive oil and honey in a large bowl. Add a crack of black pepper and a sprinkle of salt. Toss the beetroot whole or halved in the harissa mixture until evenly coated.

Spread the beetroot halves on a lined baking tray, ensuring they’re in a single layer for even roasting. Roast for 20-25 minutes, turning halfway through, until the beetroot is heated through and the edges start to caramelise.  While the beetroot is roasting, in a medium bowl/blender, combine the ricotta, yoghurt, lemon juice, and a pinch of salt and pepper. Whip the mixture until smooth and creamy. Taste and adjust seasoning if necessary. Set aside, or refrigerate if the beetroot needs more time.

Spread the whipped ricotta onto a serving platter or divide it among individual plates. Place the hot roasted beetroot on top of the ricotta. Sprinkle the chopped mint leaves and lemon zest (if using) over the dish for a fresh finish.