Beetroot & Fig Brule Recipe
Whipped House Ricotta, Toasted Hazelnuts, Baby Arugula, Truffled Honey And Tarragon Vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beetroot
Preheat the oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for 45-60 minutes, or until tender. Let cool, then peel and slice.
- 2
Whip the Ricotta
In a mixing bowl, whisk the house ricotta until smooth and creamy. Set aside.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, white wine vinegar, fresh tarragon, salt, and black pepper. Set aside.
- 4
Assemble the Dish
On a serving plate, layer the sliced beetroot and fresh figs. Dollop the whipped ricotta on top. Sprinkle with toasted hazelnuts and baby arugula.
- 5
Drizzle with Truffled Honey
Drizzle the truffled honey over the assembled dish and finish with a drizzle of the tarragon vinaigrette.
