Spring 2023

Red Bean, Beetroot and Baked Ricotta Traybake

Print this Recipe

Prep Time: 10 minutes

Cook Time: 50 minutes


New Maldon Sea Salt Flakes packaging green SEA SALT FLAKES 125g

450g cooked vacuum-packed beetroot, cut into wedges and with excess moisture patted away

2 tsp honey

6 ”banana” shallots, peeled and cut into half or quarters if very large

2 to 3 tablespoons olive oil

1 tsp Maldon Salt

2 large cloves garlic, unpeeled and smashed

A few fresh thyme sprigs

Cracked black pepper

½ jar of Bold Bean Co's Queen Red Beans, drained, rinsed and patted dry

1 packet (250g) purple sprouting broccoli, trimmed

250g ricotta

The zest of 1 lemon, half the juice to serve


Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

  1. Preheat the oven to 220C (200C fan/gas 7).
  2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
  3. Mix well, then put in the oven for 30 minutes.
  4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
  5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
  6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
  7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
  8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.
0/5 (0 Reviews)


Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.