Ingredients
| 1kg baby golden beetroots | |
| 100ml water | |
| 2 teaspoons salt | |
| 4 tablespoons olive oil | |
| 4 tablespoons za’atar | |
| 100g crumbly cow's feta | |
| 50g sliced almonds, toasted | |
| 2 Choggia beetroots, sliced thinly |
Instructions
| 1. | Preheat the oven to 180ËšC. |
| 2. | Trim the tops off the golden beetroots, and wash. |
| 3. | Mix together the water, 1 teaspoon salt and 2 tablespoons of olive oil, then toss in the beetroots and place on an oven tray. |
| 4. | Cover with foil and bake for 30 minutes. |
| 5. | Remove from oven and when they are cool enough to handle peel off the skin (the skin should just pop off ) trying to leave the tops intact. |
| 6. | Mix together the za’atar, 1 teaspoon salt and 2 tablespoons olive oil, stir in the peeled beetroot to coat well and roast again at 180˚C for 10 minutes. |
| 7. | Arrange on a serving plate, crumble feta over the top and sprinkle with almonds and sliced Choggia beetroots. |
Photography Tony Nyberg
Leave a Reply