Free-From Recipes | Low Histamine Baked beetroot with ricotta

Ingredients

• 150g chard, washed and chopped roughly
• 50g coconut oil (or olive oil or butter)
• 3 largish beetroots, scrubbed and sliced in thin rounds
• 3 medium red onions, peeled and sliced thinly
• 3 tsp coriander seeds, bruised
• 150g ricotta, sheep's milk or cow's milk
• sea salt andfreshly ground black pepper
• olive oil
• handful chopped chives or fresh parsley