Roast Beetroot w/ Feta Dip

Sat, 18 February 2023

INGREDIENTS:

12 small local organic beetroots washed, multi-colour beetroots give a lovely

Sprig of fresh thyme and rosemary

2tbsp olive oil

300 g natural yoghurt

100 g good quality feta cheese plus 100 g to finish

100 g pumpkin seeds

Tsp chilli flakes or as much as you wish

Pinch Maldon Sea Salt

Crumbled feta to finish

Salad leaves

 

METHOD:

1). Lay 2 sheets of tinfoil on the table approx. 30 cm x 30 cm and lay the beetroot on it, drizzle with olive oil, season with salt and pepper and add the fresh herbs...  close the tinfoil to create a sealed envelope so the beets steam in there own moisture inside the parcel . Cook at 180 c until the beets are soft and tender, approx. 30 -45 minutes depending on size.

2). In a little blender add the yoghurt and the feta and blend until smooth.

3). In a warm pan add 2 tbsp. of vegetable oil and toast the pumpkin seeds for 2 – 3 minutes without too much colour and then season with the chilli flakes as desired and salt and pepper.

4). While warm peel the beetroots and cut into 4, and lightly season.

5). To plate up this spring style salad , spoon the yoghurt and feta on to the plate and spread it , arrange the beetroots on top and crumble the extra feta on top also , add the toasted pumpkin seeds and finish some beautiful salad leaves to garnish .

6). Adding some lovely smoked salmon slices , shaved chicken , or parma ham would also enhance the dish also and would work really well with the beetroots.