Every student knows the problem: you’re tired after a very long school day and you still have to provide a complete meal… Easy recipes that taste great: doesn't that sound like music to your ears? This easy recipe is ideal for weekdays, but can also be a real lifesaver for other days when you don't like to be in the kitchen for a long time. With this delicious, and above all, easy recipe, this is no problem. This recipe is suitable for everyone, even the kitchen dummies among us. No worries, everyone can do this!

I would like to introduce you to a delicious dish, made from beets and ricotta. A fantastic combination that many people are not yet familiar with. Many of these ingredients and herbs can already be found in your fridge and pantry, so that saves a long journey through the supermarket.

The recipe is for 4 to 5 people, but by dividing all the ingredients in half, you can make a perfect dish for 2 people. And if you're alone, just freeze! Then you can enjoy this delicious meal again 🙂

Beetroot stew with ricotta from the oven

When we think of easy recipes, we of course think of .... Stamppot! And this beet mash is great if you love mash, but also if you normally don’t like it. The beets bring a very special touch to the dish.

Ingredients For 4-5 persons

1 kilo of floury potatoes

600 grams of beetroot, boiled and peeled

200 ml whole milk (or a vegetable alternative)

Large knob of butter (unsalted)

Pinch of salt

1 teaspoon of nutmeg

For the ricotta:

500 grams of ricotta

Splash of olive oil

Pepper

For the finish:

150 grams of dukkah

Sprig of fresh thyme

Pepper and salt

Preheat the oven to 200 degrees (hot air).

Peel the potatoes and bring it to the boil in salted water for about 20 minutes, until fully cooked. Meanwhile, make the ricotta cheese. Spread 500 grams of ricotta cheese on a baking tray lined with baking paper. Drizzle some olive oil over it and season with pepper. Place the baking tray in the centre of a preheated oven until the ricotta turns golden brown for 25 minutes (depending on the power of your oven, the ricotta may be ready more quickly). Drain the water from the potatoes and add the beetroot, butter and milk. Stamp into a smooth stew. Also add the nutmeg and season with salt and pepper. Place a generous scoop of the stew in a small bowl, spread some ricotta from the oven over it and finish with dukkah, fresh thyme and rosemary.

Enjoy your meal!

Photo by: Culy Homemade