• May 1st 2017
  • 0 comment

Ingredients

  • 3 medium (500g) fresh beetroot, trimmed and scrubbed
  • 1 tablespoon olive oil
  • 2 eshallots, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon balsamic vinegar
  • 1/2 cup fresh ricotta
  • 1/4 cup pistachios
  • PARSLEY PESTO
  • 1 large bunch parsley
  • 1 clove garlic
  • 1 teaspoon lemon rind
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Method

  1. Attach the Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one beetroot onto the fruit and vegetable skewer and then attach to Spiralizer. Attach the Peeling Blade and the Fine Spiralizing Blade and position them at the end of the beetroot. Place a bowl underneath to catch the spiralized beetroot and peel. Turn the Stand Mixer to speed 4 and process until blade reaches end of beetroot. Remove peel from bowl. Repeat with remaining beetroot. Set aside.
  2. Heat 1-2 tablespoons olive oil in large frypan over medium-high heat. Add eschallot and garlic, cook, stirring, for 1 to 2 minutes. Add the spiralized beetroot and continue cooking 6 to 8 minutes, until the beetroot begins to caramelize. Stir in balsamic vinegar.
  3. To make Parsley Pesto, place parsley and garlic in the KitchenAid® 5 Cup Food Chopper. Pulse 5 to 6 times until finely chopped. Add lemon rind, lemon juice, salt and pepper to KitchenAid® Food Chopper. Pulse 3 to 4 times until combined. While the KitchenAid® Food Chopper is running, drizzle in olive oil. Set aside.
  4. To serve, divide beetroot evenly between 2 plates. Top each plate with ricotta, 2 tablespoons pistachios and 2 to 3 teaspoons of parsley pesto. Add more pesto as desired.
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