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Food & Wine October 5, 2017

Beetroot & Macadamia Ricotta Salad

Make time: 20 mins + sprouting, ricotta, candied hazelnuts, pickled onion, sorghum (optional)
Cooking time: 45 mins  |  Serves: 2  |  Equipment required: oven, mandoline



  • 2 medium-sized beetroot
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 clove garlic, lightly crushed
  • Sprig of thyme
  • 3 handfuls of fancy lettuce
  • 3 handfuls of butterhead lettuce
  • 2 handfuls of sunflower sprouts
  • Handful of baby beetroot leaves (optional)
  • 2 baby chioggia beetroot
  • 2 baby yellow beetroot



  • Aged balsamic vinegar or balsamic reduction
  • ½ cup macadamia ricotta
  • ¼ cup quick pickled onion
  • ¹⁄³ cup candied hazelnuts
  • ¹⁄³ cup cooked sorghum



  1. This is such a pretty salad – I also love all the different flavour notes and textures from the roasted beets, pickled onions, buttery lettuce and crispy hazelnuts. If you want to make a totally raw version, just replace the roasted beets with more raw beets and pickled onions.
  2. This recipe has lots of components, so you’ll need to be a bit organised. Have the sprouts, ricotta and hazelnuts ready in your fridge and pantry; the onion can easily be pickled while the beetroot is roasting. You can replace the candied hazelnuts with plain activated dried ones, or very lightly roast some in the oven (10–15 minutes at 170–180°C).
  3. Preheat oven to 200°C.
  4. Wash, peel and dice beetroot. Place in the centre of a large piece of baking paper along with balsamic vinegar, olive oil, garlic and thyme. Bring the edges of the foil together and twist to create a little parcel; place this on a baking tray in the oven and roast for 40–45 minutes.
  5. When ready, the beetroot should be nice and tender.
    Take out of the oven and allow to cool down slightly.
  6. Wash fancy and butterhead lettuce and dry well, then tear into rough pieces and place in a large serving bowl along with the sunflower sprouts, beet leaves (if using) and roasted beetroot. Finely slice baby beets using a mandoline, and add to the bowl.
  7. To serve, top with a drizzle of aged balsamic vinegar or reduction, spoonfuls of macadamia ricotta, pickled onion, candied


Recipes extracted from Little Bird Goodness by Megan May, published by Penguin NZ, Hardback, RRP: $60.00.
Photography by Lottie Hedley

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