Step 1

Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.

Step 2

Place beetroot and onion on one tray. Sprinkle vegetables with 1 tablespoon of the thyme and drizzle with 1 tablespoon each of the oil and the vinegar; season. Roast for 40 minutes or until tender.

Step 3

Meanwhile, boil or steam sweet potato for 10 minutes or until soft; drain.

Step 4

Place the sweet potato in a large bowl; mash until smooth. Stir in the hazelnut meal, egg and cheese; season. Spread mixture over remaining tray into a 28cm x 36cm (11¼in x 14½in) rectangle, about 1cm (½in) thick. Bake for 30 minutes or until set and edges are golden.

Step 5

To make ricotta cream, whisk all ingredients in a large bowl until smooth and well combined; season.

Step 6

Spread ricotta cream over base. Top with roasted beetroot and onion, remaining thyme leaves, the chopped hazelnuts and spinach. Drizzle with remaining oil and vinegar.