Method
Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.
Place beetroot on one of the baking trays, drizzle with half the olive oil and season with salt and pepper. Roast for 50-60 minutes or until tender. You can peel off the skin at this stage, but we left ours on. Slice beetroot into wedges.
Heat a large frying pan over a medium-low heat, add remaining olive oil and cook onions, stirring occasionally, for 10 minutes or until softened. Add balsamic vinegar and sugar and cook, stirring, for 5 minutes or until caramelised. Let cool. In a medium bowl, combine the ricotta, parmesan, basil and cream. Using a small paring knife, run a 1cm border around pastry square. Spread inside border with ricotta mixture.
Increase oven temperature to 220°C.Top ricotta mixture with the caramelised onions, then arrange the beets over the top. Bake for 15-20 minutes or until golden. Scatter with micro basil leaves and slice to serve.
Recipe provided by MiNDFOOD INSEASON.
