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Recipe : *** Yellow beetroot and ricotta cheese layered cake

Yellow beetroot and ricotta cheese layered cake
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    45 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Vegetable recipes
Tags:
cake, cheese, ricotta

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 medium to small sized yellow beets
  • 3 scallions
  • 2 shallots
  • 1 tablespoon fresh chopped coriander
  • 1 tablespoon fresh chopped chives (+ some whole pieces for decoration)
  • 3 tablespoons walnut or hazelnut oil
  • 4 tablespoons sherry vinegar
  • salt and pepper
  • fleur de sel
  • a few cherry tomatoes
  • 2 tablespoons hazelnuts
  • 350 g fresh ricotta cheese

  • Recipe preparation steps

  • 1
    Take a large pot in which you place the beets washed, not peeled. Bring to a boil and cook them until you can easily stick a sharp knife blade in them (depending on the sizes of your beets, it could take 45mns to more). When done, remove them and let them cool down.
  • 2
    Chop very thinly the herbs (chives and coriander) with the shallots. Cut the green parts of the scallions and put them on the side for decoration (later). Chop thinly the white part of the scallions.
  • 3
    Mix together the ricotta cheese, the herbs, shallots and scallion whites and add 2 tablespoons of the sherry vinegar, salt and pepper. Place in fridge until ready to use.
  • 4
    Peel the beetroots and let them cool down. Take a frying pan, and without oil, roast your hazelnuts (about 5 mns). Crush coarsely.
  • 5
    Take a circular mold (about the same size as your beets) with a hole in the middle and place one slice of the beetroot at the bottom. Cover with some ricotta preparation and place over another slice of beetroot, then some ricotta cheese and a slice of beetroot again (until you have 4 slices of beetroots and 3 layers of ricotta preparation). Carefully remove the mold and cut the pieces that are not regular. You can decide to play with the shape of the layered cake.
  • 6
    Prepare your vinaigrette by mixing salt, pepper, adding the remaining 2 tablespoons of vinegar, then adding the oil. Mix until it bubbles a little.
  • 7
    Decorate the beet
  • 8
    ricotta layers with the hazelnuts, a cherry tomato cut as a flower on top and the green parts of the scallions. Pour over the vinaigrette and fleur de sel, and serve immediately, or place in the fridge until ready to serve (no more than one hour).
  • Ready !



 

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