Baked Ricotta With Beets, Tomatoes And Olives

• 14 oz fresh buffalo or cow's milk ricotta
• 1 None lemon, zested
• 2-3 pinches chili flakes
• 3 tbsp extra-virgin olive oil, plus extra to drizzle
• 4 None golden beets, or 12 baby beets
• 1 tbsp lemon juice
• 1/2 tsp flaky sea salt
• 7 oz cherry tomatoes, halved
• 2 oz small black olives in oil, drained
• 2 tbsp small fresh mint leaves
• 60 g small black olives in oil, drained and wiped
• 15 g small mint leaves

1. Preheat oven to 450u0b0F. Line 4 ovenproof ramekins with parchment paper.
2. Distribute ricotta between ramekins and smooth tops. Sprinkle with lemon zest and chili flakes. Drizzle with oil and bake for 25 mins, until ricotta has started to brown. Let cool for 10-15 mins.
3. Meanwhile, boil beets gently for 20-30 mins, until barely tender, or until skin wrinkles and slips off when gently pressed. Drain then peel. If using large beets, thinly slice or cut into wedges.
4. Whisk 3 tbsp extra virgin olive oil with lemon juice, sea salt and a little black pepper.
5. Cut baked ricotta into wedges. Arrange on serving plates with beets, tomatoes, olives and mint. Drizzle dressing over top. Serve immediately.

buffalo, lemon, chili flakes, extravirgin olive oil, golden beets, lemon juice, salt, cherry tomatoes, black olives, mint leaves, black olives, mint

Taken from recipes-plus.com/api/v2.0/recipes/34649 (may not work)