Method

• 1.
  To make the ricotta, place milk, buttermilk and 1 tsp salt in a saucepan over low heat and slowly warm, stirring very gently and occasionally, for 8-10 minutes until you see the whey (the liquid separated from the cheese) become clearer. Once it has curdled, turn the heat off and stand for 5 minutes. Using a perforated spoon, gently scoop the curds from the whey and strain through a fine sieve. Save the curds and the whey.
• 2.
  Preheat oven to 200°C. For the pickled beetroots, wrap beetroots in foil and roast for 1 hour- 1 hour 30 minutes until cooked and a skewer inserted in the centre pushes through with ease. Remove from the oven and cool slightly. Peel and cut beetroots into rough wedges and set aside. Cut the reserved stems into 1cm lengths.
• 3.
  Combine whey, vinegar, sugar and 1 tsp salt flakes in a saucepan over high heat and bring to a boil. Pour over cooked beets and raw stems and leave to cool. Store pickled beets and stems in sterilised jars in the fridge for up to 3 months.
• 4.
  For the vinaigrette, combine all ingredients into a jar with a lid and shake until emulsified. Season to taste.
• 5.
  Heat 2 tbs olive oil a large deep frypan over medium-high heat. Cook beetroot leaves, stirring frequently, for 30 seconds- 1 minute until wilted. Transfer to a bowl with some of the pickled beets and stems and drizzle with vinaigrette. Season to taste. Place on a serving platter, spoon the ricotta around the plate and drizzle with a small amount of vinaigrette to serve.