The onset of winter brings a colourful and tantalising array of root vegetables for use in every day cooking. Roasting is such a delicious way of enjoying this vegetable harvest providing smoky, earthy, rich caramelised tones and flavour as well as bulk and fibre to dishes without the unnecessary winter calories.
Roasting beetroot is a simple and moreish way to eat this deep red coloured vegetable. Of course, there are other ways to cook beetroot such as boiling and steaming or eating it raw but I find nothing really brings out the delectable flavours and texture as roasting a beet.
A typical north Italian dish is pasta rotolo – a filled pasta roll, which looks similar to a roulade, which is poached or baked and sliced into small rolls and drizzled with a little sauce. Fillings can often include pumpkin, ricotta, mushrooms and spinach. I recently enjoyed this mouth-watering Spinach & Ricotta Rotolo from A Tavola in Darlinghurst, Sydney and thought this dish would taste just as superb substituted with roasted beetroot.
To create the filling, I combined ingredients that would bring out the optimum flavour of the beetroot such as ricotta, walnuts, parmesan and potato. I also used basil leaves instead of traditional sage to make the brown burnt butter sauce that I drizzled sparingly over the Beetroot Rotolo. The dish was simply delicious.
Roasted Beetroot Rotolo with Basil Butter garnished with some grated Harvati Cheese and Beetroot Chips
Preparation Time: 60-mins (includes roasting time)
Cooking Time: 30-mins
Makes: 2 as a main serving
Ingredients 2 small Beetroot
1 large Potato
Pinch Ground black pepper
4 small Lasagna sheets
Harvati cheese to garnish
Wash the beetroot and potato, pat dry then place onto a baking tray (with skins on). Drizzle a little olive oil and season with rock salt.
Roast the vegetables. At the 30 minute mark remove the vegetables from the oven and turn them over. Return to the oven for another 30 minutes.
While the vegetables are roasting, combine the Ricotta, Parmesan, Ricotta, Walnuts and Black Pepper and blend together.
Fresh Ricotta and Parmesan Cheese form the base of the filling.
Add freshly ground Black Pepper and crushed Walnut pieces to the Ricotta and Parmean.
Remove the beetroot and potato from the oven, set aside for 10 minutes allow to cool slightly before removing the skins.
Roast the Beetroot and Potato, allow to cool before removing the skins.
Using a fork, mash the vegetables then combine with the ricotta mix.
Mash the Beetroot and Potato and blend through the Ricotta mix.
Thinly layer the beetroot filling over each lasagna sheet, rolling each pasta sheet securely. Brush the tops of each Rotolo with a little milk.
Thinly layer the Beetroot filling over each lasagna sheet.
Place the Beetroot Rotolo into a small baking tray and cover with foil. Bake for approximately 20-25 minutes at 180 degrees.
Securely roll each pasta sheet and brush the tops with a little milk.
Remove from the oven and allow to cool slightly before cutting into small rolls.
Place on a serving plate.
While the Beetroot Rotolo is cooling, melt some butter in a small pan and add basil leaves, sauté for 10-15 seconds.
Saute fresh Basil leaves in butter.
Drizzle a little of the Basil Butter over the Beetroot Rotolo and garnish with some grated Harvati cheese and some Beetroot Chips. Serve while hot.
Drizzle a little of the Basil Butter over the Beetroot Rotolo and garnish with some Harvati Cheese and Beetroot Chips.