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For the Dressing


  1. Firstly, take a baking tray and place the rock salt over it. Next place beetroots over salt and cover with foil.
  2. Place into a moderate oven and bake for 1½ hrs or until till tender. Remove and allow to cool.
  3. Once cool, peel skin from beetroots, cut into quarters and place into a bowl.
  4. Cook pasta according to packet directions, drain and cool immediately. Toss a little olive oil through pasta.
  5. Take beetroots, hazelnuts, pasta, and watercress, mix together in a bowl, add the dressing and toss.
  6. Season with salt and pepper. Place salad on serving platter and crumble ricotta through the salad.
  7. To serve sprinkle with a generous amount of pecorino over the top.
  8. Dressing: Place all ingredients into a food processor and bind together to a paste.