Baked Beet Salad with Ricotta Cream and Homemade Bread

Ingredients

• 3 ½ dl oats
• 3 ½ dl plain white flour
• 1 tsp salt
• ½ pack dry yeast
• 3 dl lukewarm water
• 1 x beetroot
• 1 clove garlic
• 50 g ricotta
• ½ dl crème fraîche
• ¼ x organic lemon
• ½ x red onion
• 10 g pine nuts
• 25 g rocket

Method

1. Start by making the bread. Add oatmeal to a blender and mix until you have oat flour.
2. Add the oat flour to a bowl along with plain flour, dry yeast, salt and lukewarm water. Knead the dough for about 10 minutes.
3. Form the dough into a round loaf and let the loaf rise for about 1 hour. You can also make the dough the day before and leave it to rise for a long time on the kitchen counter if desired, but then you must use cold water and less yeast.
4. Half an hour before the bread is done proofing, place an iron pot in the oven and preheat it at 250 degrees celsius. Add the dough to the hot pot, and bake in the middle of the oven with the lid on for about 20 minutes.
5. Take the lid off, and bake for another 10-15 minutes to give the bread a nice and crispy crust.
6. Cut beetroot into thin wedges, drizzle with olive oil and sprinkle with salt, and bake in the oven at 200 degrees celsius for about 30 minutes.
7. Make the ricotta cream by mincing garlic and add to a bowl of ricotta and creme fraiche. Mix well and season with salt and lemon juice.
8. Toast the pine nuts in a dry pan. Watch them carefully as they burn easily.
9. Thinly slice the red onion.
10. Spread a few tablespoons of ricotta cream out on a plate and top with rocket, baked beets, red onion and toasted pine nuts. Serve with freshly baked bread.
11. If you follow the weekly menu, set aside half of the bread and ricotta cream. They will be used in another dinner.