Chorizo, Beetroot & Ricotta Baguette

Another 'perfect for a weekend lunch' recipe idea here, again using produce sent to me for recipe ideas by Laverstoke Park Farm. I must say, I've really enjoyed eating cheese and black pudding for the last three days!

Chorizo, Beetroot & Ricotta Baguette

Ingredients:

10-15 cm hard chorizo
half a red onion
three steamed beetroot - buy ready prepped, but not the vinegary ones!
handful baby spinach
baguette
black pepper
Laverstoke Park Farm Buffalo Ricotta
squeeze of fresh lemon juice
thyme leaves
extra virgin olive oil

Method:

Slice the chorizo at an oblique angle so you have ovals rather than rounds.
Fry it off in a little olive oil and add the sliced red onions. Fry until the chorizo is crispy and the onions are caramelised. They'll help each other out here!
Once ready, cube the pre-cooked beetroot and add to the pan. Heat through.
Grind over a little black pepper.
To serve, slice the baguette and add a handful of baby spinach.
Top with the chorizo, beetroot and onions.
Pour any remining pan oils and juices over the top.
Dollop ricotta across the mixture.
Now, this is the bit that brings it all together so don't leave it out...sprinkle fresh thyme leaves, a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and a grinding of black pepper over the top.


Thank you Laverstoke Park Farm...not just for the produce, but for getting me back in the kitchen and inventing! I've loved it. 



Disclaimer: The products I received were complimentary for review and recipe development purposes. All opinions given are my own, honest and truthful.