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.
