Make it at home: Coppa Club's winter beets bruschetta

So if you saw my post back in Februrary reviewing the wonderful Coppa Club, then you'll know I couldn't stop raving about their winter beets bruschetta. Beetroot whipped with ricotta, horseradish and lemon on top of a crisp bruschetta, garnished with parmesan shavings, pea shoots and parsnip crisps, it was incredible.

My sister and I tried our hand at recreating this beautiful dish at home, and we think we did a pretty good job, if we do say so ourselves!

Ingredients: (makes 12 slices)

3 Cooked beetroots

250g of ricotta cheese

Zest of a whole lemon

Juice of 1/2 lemon

2 heaped teaspoons of horseradish

A pinch of salt

Black pepper

A loaf of ciabatta, sliced

20g of parmesan, shavings

Peashoots, to garnish

Olive oil (to drizzle)

Method:

1.Combine beetroot, ricotta, lemon juice, half of the lemon zest, horseradish, and salt in a food processor and blend until smooth. Taste and add extra seasoning, lemon or horseradish as desired.

2. Place ciabatta slices on a baking tray and drizzle with olive oil. Place under the grill for 5-10 minutes until toasted.

3. Spread ciabatta with beetroot mixture and top with peashoots, parmesan shavings, the rest of the lemon zest and some black pepper.