Ricotta Beetroot Spread

Ingredients

• 200 g beetroot
• 0.25 stick cinnamon
• 0.25 tsp fennel seeds
• 0.25 stick licorice root
• Salt
• 1 tbsp Lemon Juice
• 40 g shelled walnut kernels
• 250 g ricotta
• 1 tbsp freshly chopped parsley
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot, place it in a small pot and cover almost with water. Add the cinnamon stick with fennel seeds, licorice root and ½ tsp salt. Bring everything to a boil. Simmer on medium heat for 40‑50 minutes.

2. 2.

   Drain the beetroot, peel it, let it cool, dice it finely and blend with lemon juice. Roast the walnuts in a hot pan without oil until fragrant, remove, cool, chop and add them to the beet puree.

3. 3.

   Add the ricotta and parsley as well and blend everything again. Season with salt and pepper, pour into a jar and serve as a spread.