Ricotta, Pesto and Creamy Beetroot Salad Sandwich

by Fattig.student
50 min
Ricotta, Pesto and Creamy Beetroot Salad Sandwich


  • 1/2 x beetroot
  • 1/4 x red onion
  • 1 tbsp crème fraîche
  • 1/4 x organic lemon
  • 1/2 tsp sugar
  • 20 g pine nuts
  • 1/2 pack fresh basil
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 dl olive oil
  • 40 g parmesan
  • 10 g rocket


  1. For this dinner we'll use the homemade bread and ricotta cream we made earlier this week.
  2. Start by making the beetroot salad. Peel and grate the beet. Be careful not to spill on the kitchen counter, as the color can be tough to get rid of.
  3. Finely chop red onion and add to a bowl along with grated beetroot, creme fraiche, sugar and lemon juice. Mix together, and season with salt and pepper.
  4. Now start making the pesto. Toast the pine nuts in a dry pan and add to a bowl, along with basil, garlic, olive oil and salt. Mash everything with an immersion blender, with a pestle and mortar or in a food processor.
  5. Gently fold in the grated parmesan.
  6. Layer the sandwiches with ricotta cream, a dollop of pesto and lots of beetroot salad. Top with rocket and serve.
  7. If you follow the weekly menu, set aside the rest of the pesto. We'll use it for another dinner this week.