Beetroot Rotolo with Basil Butter
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 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
2 small Beetroot
1 large Potato
Pinch Ground black pepper
4 small Lasagna sheets
Harvati cheese to garnish
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.
Roast the Beetroot and Potato, allow to cool before removing the skins.
Mash the Beetroot and Potato and blend through the Ricotta mix.
Thinly layer the Beetroot filling over each lasagna sheet.
Securely roll each pasta sheet and brush the tops with a little milk.
Saute fresh Basil leaves in butter.
Drizzle a little of the Basil Butter over the Beetroot Rotolo and garnish with some Harvati Cheese and Beetroot Chips.
For other Roasted Beetroot ideas why not take a look at the following recipes Rocket, Roasted Beetroot & Fetta Salad
, Beetroot, Pea, Mint Salad
and Roasted Beetroot Dip
and for tips on roasting perfect vegetables time and time again take a look at Perfectly Roasted Vegetables
225400 - 2023-07-17 08:53:22