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Beetroot bake with figs, beans and almonds

Summer Beetroot Tray Bake

(20min Oven Time, 10 min Prep & 4 person serv.)


  • 500g cooked beetroot
  • 2 red onions
  • 2 tins of butter beans
  • 250g ricotta
  • 2 teaspoons of caraway seeds
  • 3 table spoons of balsamic vinegar
  • 4 table spoons of olive oil
  • 40g salted almonds
  • 4 fresh figs
  • baking paper


  • Pre-heat the oven on 200degrees
  • Thinly slice both the beetroot and onions
  • Rinse the beans
  • Get a baking tray and line the pan with the baking paper
  • Pour the ricotta in the middle of the baking tray
  • Mix the beans, onions and beetroot in a bowl with the caraway seeds
  • Then add the mixture on the baking tray around the ricotta
  • Sprinkle the baking pan with the mixture with vinegar and olive oil and some salt and pepper 
  • Leave to grill (make sure pan is in the middle of the oven)
  • Chop the almonds
  • Halve the figs
  • After 20min take out the baking tray 
  • Break the ricotta up into pieces
  • Then divide the almonds and figs over the baking tray


Voila! Enjoy!


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