SALT-BAKED GOLDEN BEETROOT WITH MASSIMO’S RICOTTA & BEETROOT OIL - Cuisine Magazine - From New Zeala
Savor the rich flavors of salt-baked golden beetroot with Massimo’s ricotta and beetroot oil. A stunning shared starter from Cuisine Magazine.
Ingredients
- 1 large golden beetroot, (you can use any colour but golden looks lovely)
- 2 size 7 egg whites
- 300g fine salt
- 400ml fresh crimson beetroot juice
- 1 tablespoon extra virgin olive oil
- big dollop of Massimos’s ricotta
- 1 teaspoon minced chives
- foraged fennel pollen (optional)
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