Beetroot with Dukkah rolled Feta

Home grown beetroot! I’m very excited. I have grown a vegetable for the first time in my life! From seed!!!! Not only did I grow it, I also prepared it in a rather delicious way. The pressure was on not to f*** this dish up – so I referenced flavours I knew would work with the earthy, sweet beetroot. Egyptian flavours like cumin and dukkah bring out the savoury and the lemon and vinegar accent the sweet. Dukkah is a spice and nut mix, easily found in some supermarkets or middle eastern deli’s. It works fabulously with the salty feta and earthy beetroot. Beetroot is fast becoming one of my favourite vegetables, which is just as well as I have another 12 of them sitting in the vegetable patch – crying out to be eaten.

1 medium beetroot
2 tablespoons white wine vinegar
½ lemon (juice of)
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
salt & pepper
200g feta cheese
½ cup dukkah spice mix
2 tablespoons fresh parsley (finely chopped)
extra virgin olive oil (for drizzling)

Preheat oven to 200ºC. Wrap the beetroot in cooking foil and bake on a sheet for 40-60 minutes until soft. Leave to cool, then scrape off the skin. Chop the beetroot into large dice, and cool to room temperature.

Combine the vinegar, lemon juice, olive oil, cumin and salt & pepper and set aside.

Make balls with the feta cheese the size of ping-pong balls. Roll in the dukkah mix to coat well. Repeat with all the cheese. Set aside.

Combine the beetroot with the vinegar dressing and toss well. Place on a large platter then crumble over the feta cheese. Sprinkle with the parsley then drizzle over extra virgin olive oil just before serving.

I served mine alongside lots of other salads with some juicy beef steaks.

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