Oven-Roasted Beets with Sticky Walnuts, Spicy Pumpkin Seeds & Fresh Ricotta
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Oven-Roasted Beets with Sticky Walnuts, Spicy Pumpkin Seeds & Fresh Ricotta

Gary Usher, Sticky Walnut, Chester, United Kingdom - March 10th, 2014

Kingdom of Cooks: Gary Usher, chef/owner of Sticky Walnut in Chester, United Kingdom

Serves 4

Beets:

  • 1K beets
  1. Preheat oven to 350°F (180ºC).

  2. Place a tray of water at the bottom of the oven to create steam; place beets in oven; roast until soft (about 2 hours); remove; cool; peel and roughly chop beets; reserve.

Sticky walnuts:

  • 100g walnut halves
  • 100g caster sugar
  1. Preheat oven to 320°F (160°C).

  2. Roast walnuts in oven 8 minutes; make dry caramel in a pan with the sugar; add walnuts; coat in caramel; empty out onto parchment or wax paper to cool; reserve.

Assembly:

  • splash of Cabernet Sauvignon vinegar
  • Maldon salt
  • splash of olive oil
  • 50g pumpkin seeds
  • 5g smoked paprika
  • 1/2 chile, chopped
  • 100g ricotta
  • small bunch flat-leaf parsley (for garnish)
  1. Quickly pickle beets before serving in vinegar, salt, and olive oil.

  2. Preheat oven to 320°F (160°C).

  3. Roast pumpkin seeds in oven 15 minutes; toast smoked paprika in sauté pan; add chile and a splash of olive oil; add pumpkin seeds; remove from heat; stir to coat; reserve.

  4. Arrange all elements nicely on 4 flowery plates; garnish with flat-leaf parsley.