Beet top (or chard) and ricotta tart from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SugarFree_Vegan on April 17, 2013

    I made this with some beautiful Beet/Beetroot greens (not baby ones) that were attached to my beetroot in this weeks veg box. I didn't have ricotta so used some feta which worked very well. I felt that they needed a side with a bit of sharpness so used this recipe - Baked Marinated Courgettes from another of my books. http://www.eatyourbooks.com/library/recipes/914652/baked-marinated-courgettes

  • twoyolks on August 19, 2012

    I made this with sweet potato greens which worked well. While eating this, we determined that it really need some form of hot sauce. We only had Siracha but a milder Mexican hot sauce may work better.

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