Beetroot with ricotta
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Measuring cup
- Blender
- Chef's knife
- Cutting board
- Microplane
- Juicer
- Spoon
- Kitchen towel
Ingredients
- 100 g pumpernickel
- 250 g ricotta
- 500 g beetroots
- 1 whole garlic with skin
- 1 organic lemons
- 1 tbsp olive oil
- ½ bunch thyme
- ½ tsp cinnamon
- ¾ tsp salt
- a little pepper
- 3 sprigs thyme
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