Roasted beetroot salad with ricotta
Sweet roasted beetroot with creamy ricotta and a refreshing dressing of Kikkoman Poke Sauce and pickled ginger. Colourful and nutritious with a Japanese twist—perfect for lunch or as a side.
Nutritional facts (per portion):
1,260 kJ / 300 kcalPreparation
Step 1
360 g beetroot
Wash the beetroot, wrap in foil and roast for 45-50 minutes on a barbecue until tender, or in the oven at 180–200°C.
Step 2
20 g pickled ginger – 1 garlic clove – 20 ml Kikkoman Sauce for Poke Bowl – 10 g honey
Finely chop the ginger and garlic, then combine with the Kikkoman Poke Sauce and honey to make a dressing.
Step 3
100 g ricotta – 2 handful rocket – 2 handful spinach – 1 tbsp black sesame seeds – A few mint leaves, for garnish
Cut the roasted beetroot into wedges and arrange on a plate. Break the ricotta into small pieces and add on top, then scatter over the rocket and spinach. Drizzle with the dressing, garnish with the mint leaves and sprinkle with the sesame seeds.
Tip:
You can use feta or mozzarella instead of ricotta.
Recipe-ID: 1692
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360 g beetroot
Wash the beetroot, wrap in foil and roast for 45-50 minutes on a barbecue until tender, or in the oven at 180–200°C.
20 g pickled ginger – 1 garlic clove – 20 ml Kikkoman Sauce for Poke Bowl – 10 g honey
Finely chop the ginger and garlic, then combine with the Kikkoman Poke Sauce and honey to make a dressing.
100 g ricotta – 2 handful rocket – 2 handful spinach – 1 tbsp black sesame seeds – A few mint leaves, for garnish
Cut the roasted beetroot into wedges and arrange on a plate. Break the ricotta into small pieces and add on top, then scatter over the rocket and spinach. Drizzle with the dressing, garnish with the mint leaves and sprinkle with the sesame seeds.
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