Beetroot Salad With Dukkah & Whipped Feta
Rated 4.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
1 hour
Ingredients
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¼ cup hazelnuts
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1 tbsp sesame seeds
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1 tsp cumin seeds
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1 tbsp coriander seeds
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¼ tsp salt
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½ cup feta cheese (soft)
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2 tbsp Greek style yoghurt (plain)
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2 tbsp extra virgin olive oil
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½ lemon (juice of)
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1 garlic clove (minced)
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3 beetroot (medium, skin on, leaves & stalks removed)
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1 tbsp white wine vinegar
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1 tbsp extra virgin olive oil
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salt & pepper
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1 tbsp flat-leaf parsley (chopped)
For the dukkah
For the whipped feta
Other ingredients
Directions
Preheat the oven to 190°C.
Arrange hazelnuts, sesame, cumin and coriander on a baking tray.
Skewer each beetroot with a sharp knife then wrap individually with foil. Place in a seperate roasting tin.
Put both trays in the oven.
For the dukkah
Roast the dukkah ingredients for 8 minutes then remove. Cool slightly then using a food processor, pulse the dukkah a few times so that you have a rough consistency, like breadcrumbs. Season with a little salt and set aside.
For the beetroot
Roast the beetroot for up to 1 hour (depending how large they are). A knife should glide through the beetroot easily. Remove once soft and cool for 10 minutes.
Peel off the skin. It should come off easily. Chop the beetroot into bitesize chunks and toss through the white wine vinegar, olive oil and season lightly with salt & pepper. Set aside.
For the whipped feta
In a blender or using a stick blender or whisk, blend together the feta, yoghurt, olive oil, lemon juice and garlic until smooth. Place in frisge.
Arranging the dish
Make a layer of the whipped feta in the bottom a shallow serving bowl. Carefully spoon over the beetroot and then generously scatter over the dukkah. Sprinkle with parsley and drizzle over more olive oil if you like.
