Coal Roasted Beetroot & Ricotta Flatbread with Beetroot Ginger Dressing
| Prep Time | 10 min |
| Cook Time | 1 hr |
| Total Time |
1 hr 10 min
|
| Serves | 4 |
Ingredients
For the Roasted Beetroot
- 2 Large Beetroot, whole & unpeeled
- 1 Sprig Rosemary
- 2 cloves garlic, whole
- 1 teaspoon olive oil
- Sea Salt & Crushed
For the Beet dressing
- 1 tablespoon BLACK MAMBA BEETROOT GINGER CHUTNEY
- 1 teaspoon FRUIT BAT MANGO JAM
- 1 clove garlic
- 1 teaspoon olive oil
- 1/2 Juice of lemon
- Salt & Pepper
For serving
- 2 ready-made flat breads
- 1/4 cup ricotta
- 1/2 cup fresh rocket
- 2 tablespoons toasted pine nuts
Instructions
- Place each unpeeled beetroot in the centre of a double-layer square of aluminium foil. Drizzle with a little olive oil and add a sprig of rosemary and a clove of garlic. Wrap each beet tightly.
- Place in the centre of red-hot coals and cover with coals. Roast for about 1 hour or until a knife inserted in the centre of a beet pierces easily.
- Remove the beets from the coals, peel, slice and place aside.
- To make the beetroot dressing. Place all the ingredients into a blender and process until smooth.
- To assemble, drizzle beetroot dressing on flatbread, add fresh rocket, top with roasted beetroot and sprinkle with toasted pine nuts.
