Quantities will vary depending on the size beets used but can be easily increased or decreased as needed.
Serves 2 - 4
Beetroot, 3 baby beets or 1 large one per person
Fresh chives, 1/2 bunch finely chopped
Ricotta, 1 tub (if available try Buffalo milk ricotta)
Sour Cream, 1 tbsp
Trim the bottom of the beets so they while stay upright. Slice the beetroot horizontally into three or four slices depending on size of the beetroot.
Mix the chives, ricotta and sour cream until combined.
Place the bottom slice of a beet on a plate and spread a small teaspoon of the ricotta mixture in the middle. Place another slice of beetroot on top and continue to layer until the beet has been put back together.
Serve with a handful of watercress or rocket and drizzle a little olive oil over the salad leaves.