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Anthony Hoy Fong's Roasted Roots and Ricotta Salad

Anthony Hoy Fong's Roasted Roots and Ricotta Salad 

For more on Anthony Hoy Fong follow him on Twitter - @AnthonyHoyFong

Serves: 2

Roasted Roots:
1 bunch baby beetroot (or any other root vegetable like parsnips, turnips)
1 bunch carrots
4 cloves garlic, peeled and crushed
6 sprigs fresh thyme
1/4 cup extra virgin olive oil
Salt and fresh cracked black pepper

100 gm ricotta, whipped
50 gm goat cheese, softened
2 tablespoons clover honey
Pinch salt

1 radish, thinly shaved
1 cup mesclun greens
1 orange, peeled and cut into segments
1 teaspoon crushed pistachios (optional)
1 tablespoon crumbled feta
1 tablespoon aged balsamic
1 teaspoon honey
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F. Layout two sheets of foil. Spread carrots on one and beetroot on the second. Divide garlic and thyme amongst beets and carrots. Drizzle with olive oil and season with salt and pepper.  Place on a roasting tray and cook in the oven for 25-30 minutes until vegetables are tender.

Peel beetroot while still warm and discard skins. Cut into wedges. Cut carrots into bite sized pieces.

Combine ricotta, goat cheese and honey and whip with a whisk until light and creamy. Season with salt. Smear onto bottom of plate. Place beetroot and carrot pieces onto smear of ricotta, goat cheese mix. Place garnish of mesclun greens, orange, radish and pistachios on top. Whisk together balsamic, honey and olive oil. Drizzle over the top. Sprinkle with feta and pistachios.