I bought 2 stems of tiny beetroots. They are so fresh, so the beautiful leafs can be used too.
Boil the beetroots separately in salted water, until al dente ( depends on the size).
Rinse the leafs, drain and chop. Heat a pan. Spread a drizzle of olive oil. Add 4 chopped garlic cloves and the chopped leaves. Bake and stir. Add 1 table spoon of dried basil, pepper and salt.
Once the beetroot are al dente, drain and rinse with cold water. If you’re lucky the skin comes off by itself. Slice the beetroot.
Spread the baked leaves and beetroot in an oiled oven dish.
Mix 250 grams of ricotta with 1 table spoon of red curry paste. Spread on the beetroot. Finish with grated parmesan and a drizzle of olive oil. Bake in the oven at 180° for approximately 30 mins.