Coal Roasted Beetroot & Ricotta Flatbread with Beetroot Ginger Dressing

Prep Time 10 min
Cook Time 1 hr
Total Time
1 hr 10 min
Serves 4


For the Roasted Beetroot

  • 2 Large Beetroot, whole & unpeeled 
  • 1 Sprig Rosemary 
  • 2 cloves garlic, whole 
  • 1 teaspoon olive oil 
  • Sea Salt & Crushed

For the Beet dressing

  • 1 teaspoon FRUIT BAT MANGO JAM
  • 1 clove garlic 
  • 1 teaspoon olive oil 
  • 1/2 Juice of lemon
  • Salt & Pepper

For serving

  • 2 ready-made flat breads
  • 1/4 cup ricotta
  • 1/2 cup fresh rocket
  • 2 tablespoons toasted pine nuts


    1. Place each unpeeled beetroot in the centre of a double-layer square of aluminium foil. Drizzle with a little olive oil and add a sprig of rosemary and a clove of garlic. Wrap each beet tightly.
    2. Place in the centre of red-hot coals and cover with coals. Roast for about 1 hour or until a knife inserted in the centre of a beet pierces easily.
    3. Remove the beets from the coals, peel, slice and place aside. 
    4. To make the beetroot dressing. Place all the ingredients into a blender and process until smooth.
    5. To assemble, drizzle beetroot dressing on flatbread, add  fresh rocket, top with roasted  beetroot and sprinkle with toasted pine nuts.

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