Beetroot w/ Blood Orange + Whipped Feta

INGREDIENTS

800g beetroot, washed and trimmed

Extra virgin olive oil, for cooking

250ml water

3 blood oranges, peeled and sliced

60g pistachio nuts or walnuts, chopped

125g blackberries (optional)

DRESSING

1 small red onion, finely sliced

3 tablespoons red wine or carbernet vinegar

3 tabelspoons of extra virgin olive oil

WHIPPED FETA

200g Danish feta

250ml Greek yoghurt

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

METHOD

PREHEAT your oven to 180°C, fan forced.

ARRANGE the beetroot in a roasting pan and drizzle with olive oil and water, then cover with foil and roast for 60 minutes until tender. Cool slightly and peel off the skin.

MAKE THE DRESSING by combining the sliced red onion, red wine vinegar and olive oil in a bowl. Leave for 10 minutes to allow the onion to pickle slightly.

COMBINE the whipped feta ingredients in a food processor until smooth, then spread onto a serving platter.

ARRANGE the beetroot and orange sliced over the whipped deta.

POUR over the dressing and top with pickled onion.

SPRINKLE with pistachio nuts and top with blackberries if desired.

ENJOY and delight.

NOTES & INSPIRATION

Use naval orange or other citrus fruits if blood orange is unavailable.

Embellish with fresh figs when in season