16.08.24
Sweet, smoky beetroot meets creamy whipped feta
A beautifully balanced beetroot and feta BBQ salad, this dish brings together the earthy depth of charred beetroot with the cool creaminess of whipped feta and a fragrant drizzle of spiced oil. Finished with fresh salad leaves and edible flowers, it’s a refreshing plate that feels both rustic and elegant, ideal for outdoor dining or a light summer side.
Dirty Cooking
Method
COOK THE BEETROOTS
Nestle the beetroots down into the hot embers of the Kadai using a heat-proof glove. Leave them to cook for 45 minutes to 1 hour, depending on size, turning regularly. Test doneness by piercing with a skewer, they should be soft. Remove and cool slightly.
MAKE THE SPICED OIL
Pour the olive oil into a Small Skillet and warm it on the grill. Add the spices and cook for 1 minute until fragrant. Remove from heat and set aside.
WHIP THE FETA
Crumble the feta into a blender, add the yoghurt, and blend until smooth. Season with lemon juice, salt, and pepper to taste.
PREPARE THE BEETROOTS
Once cool, peel away and discard the charred skins, then cut into wedges.
ASSEMBLE AND SERVE
Spread the whipped feta over a serving plate, top with the beetroot wedges and any juices, scatter over the baby salad leaves and edible flowers, and drizzle with the spiced oil just before serving.
