Looking for a new vegetarian dish showstopper?
This recipe will keep vegetarians and everyone else very happy. The beets roast while the cheesecake cooks; however, if you want to skip this step, buy 2 x 500g packets cooked whole beetroot and a handful of salad leaves instead.
Looking for more vegetarian dinner ideas?
Ingredients
Method
Preheat oven to 180°C. Grease a 23cm round springform pan; line the base and side with baking paper.
Place both beetroots, garlic and 2 tablespoons of the oil in the centre of a large sheet of foil; toss well to coat, then season. Wrap foil to enclose beetroot and place on an oven tray. Roast for 40 minutes or until beetroot are tender when pierced with a fork and skins come away easily. Cool.
Meanwhile, process almonds until coarsely chopped; transfer to a medium bowl. Process bread into fine crumbs; add to same bowl. Add parmesan, salt and butter to bowl; stir to combine. Press mixture into base of prepared pan. Bake on a separate shelf to beetroot for 25 minutes or until lightly browned. Cool slightly.
4
Process cream cheese, goat’s cheese, mascarpone, eggs, lemon rind and juice and lemon thyme until smooth; pour over cooled base. Bake for 50 minutes or until cheesecake is set (cover with a sheet of foil if top starts to overbrown). Cool.
Rub skins off beetroot, then cut into halves and quarters, depending on the size. Heat remaining oil in a medium frying pan over high heat. Cook reserved beetroot leaves, stirring, for 2 minutes or until wilted.
Whisk ricotta and the extra goat’s cheese in a medium bowl until smooth and combined; season.
To serve, spread ricotta mixture on cheesecake; top with beetroot leaves, beetroot and extra thyme sprigs. Season with sea salt flakes.
