Now this beetroot and ricotta tart was raised up a notch when I decided to swap the regular plain flour for the pastry with LSA
Reminiscing about my past and childhood was perhaps a preordained conniver of nature to make me think about beetroots. When I think back about my childhood I often remember the humble beetroot. The thinly sliced root was regularly part of our Salads that we would savour during its peak season.
These rather bold bulbs were carefully concealed and rarely made their presence aware often being neatly tucked in the famous vegetable cutlets or chop, where the few fine stands & chunks of this root would grace the rest of the ingredients with their magnificent glorious colour.
Strangely enough this root somehow was not very popular in the many East & South Asian destinations my sojourn took me to, So you can imagine my delight when I realised that my adopted home Australia has a very fond love affair with the same root that it even makes its presence felt in all its mighty glory in the Cheese Burger that they serve at the Macca’s.
Now this king of roots features as a regular in my cooking. Beetroot is ubiquitous in my kitchen from salads to soups & finds its way even in the vegetable pulao.
Imagine how easily it adds a natural colour to my cooking and interestingly my boys never whine or complain about it. Literary my boys grew up with beetroot being part of their toddler’s meal, as I would mash and Puree them. I also have a very cute video of my younger one pouring the Puree all over his torso sitting in his baby chair that looks like he’s covered in ketchup or even gory blood. So I suppose they somehow connect with this root & fancy the colour.
Having them in a tart was quite a novel idea for them along with Creamy pumpkin soup with cashew cream. It definitely paired well.
Now this particular tart was raised up a notch when I decided to swap the regular plain flour for the pastry with LSA ( Linseed sunflower and Almond meal ). I loved the nutty and gritty taste of the meal.
This recipe has been adapted from Sugar et al.
For me, the best thing about this recipe is, that you can create beautiful, heathy and an attractive dish without spending hours or becoming frazzled in the kitchen.
This lovely beautiful gorgeous root certainly deserves more appreciation that what I could accede to it, and posting this recipe is my way to pay my humble gratitude to this king of roots.
How to make Beetroot and ricotta tart using LSA
PIN IT FOR LATER
Now in addition to what’s on this page, I have few more recipes for you to dive in & discover with this humble king of roots –
Go ahead & see what tickles your fancy.