Roasted Beetroot with Whipped Feta, Harissa, Coriander Seeds and Honey
This is almost too pretty to eat. Almost. The sweet, earthy flavour of the beetroot is brilliantly matched with the harissa. You can serve this as a cold salad (oh hey, ‘bring-a-plate’, I see you) or with the beetroot still warm from roasting.
Serves 2-4.
Ingredients 14
1⁄2 bunch red beetroot, small, leafy tops removed, well-scrubbed
1⁄2 bunch yellow beetroot, small, leafy tops removed, well-scrubbed
1⁄2 bunch chioggia beetroot, small, leafy tops removed, well-scrubbed
3 tbsp red wine vinegar
1 tbsp olive oil
3 tbsp coriander seeds, lightly crushed
3 tbsp honey
2 ‒ 4 tbsp harissa, to drizzle, see my recipe
salt, to season
black pepper, freshly ground, to taste
Whipped Feta
75 g Persian feta, crumbled
250 g crème fraîche
60 g plain yoghurt
1 clove garlic, crushed
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Method 6
Preheat the oven to 170˚C (340˚F).
Place the , , and in a roasting dish. Combine the , , , and in a bowl and stir to combine. Pour the mixture over the beetroots and toss to combine.
Cover tightly with foil and pop in the oven to cook for about 40 minutes or until the can be pierced easily with a knife.
Remove the foil and cook for another 1–2 minutes until all the liquid has mostly evaporated and the beetroots are glossy. Leave in the dish to cool while you prepare the whipped feta.
Add the whipped feta ingredients (, , , and ) to a blender and blitz until smooth and creamy, about 30 seconds. Spread the mixture over the base of a serving plate.
Halve some of the beetroots, then add them and any remaining pan juices and spices from the roasting dish over the whipped feta. Drizzle with the to taste, then season with salt and freshly ground black pepper and serve.
