Rustic Beet and Oat Crisps with Warm Ricotta, Orange and Thyme Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large baking tray with parchment paper. Brush the paper with 1 tablespoon of olive oil.

2. 2

   In a large bowl, combine the grated beet, oats, grated Parmesan, beaten egg, red onion, rice flour, half of the fresh thyme, black pepper, and 3/4 of the salt. Add 1 tablespoon of olive oil and mix until you have a moist, compact mixture.

3. 3

   Scoop portions of the mixture onto the tray. Flatten them with the back of a spoon into thin crisps about 2.5 inches wide so they bake up crunchy.

4. 4

   Bake for 18 to 22 minutes at 220 °C / 425 °F, rotating the tray halfway through, until the edges are deeply golden and the pieces feel firm.

5. 5

   While the crisps bake, place the ricotta in a small saucepan with the orange juice, orange zest, honey, the remaining salt, and the rest of the thyme. Warm over very low heat for 2 to 3 minutes, stirring, without letting it boil.

6. 6

   Toast the chopped walnuts in a dry skillet for 2 minutes over medium heat, stirring often, until fragrant.

7. 7

   Remove the crisps from the oven and let them rest for 3 minutes so they firm up completely. Serve warm with the warm ricotta cream on top or on the side, and finish with the toasted walnuts.