Beetroot, ricotta and beet leaf salad
For 6
1 recipe Wood-roasted whole beetroots (see here)
the leaves of the beetroots
Maldon salt and freshly ground black pepper
100 ml (3.1/2 fl oz) extra virgin olive oil
2.1/2 tablespoons herb vinegar (Volpaia ‘Erbe’)
3 fresh red chillies, seeded and finely chopped
1 bunch rocket leaves, washed and dried
500 g (18 oz) fresh ricotta in the piece, cut into 6 thin slices
1 small bunch fresh marjoram, leaves picked from the stalks
Sort out the tender leaves from the beetroots and remove the stalks. Wash carefully and blanch for 2 minutes in boiling salted water. Spread out to drain and cool.
To make the chilli sauce, mix together 3 tablespoons of the olive oil and the chilli.
Mix together the remaining oil and the vinegar, and season. Cut each beetroot into halves and halves again. Toss with a few tablespoons of this chilli-free dressing.
Divide the rocket leaves between the plates. Toss the blanched beetroot leaves in the remaining chilli-free dressing, and mix with the rocket. Place the quartered beetroots amongst the beet and rocket leaves, and cover with the slices of ricotta.
Sprinkle with the marjoram and spoon over a little of the chilli sauce.