Name: Beetroot and feta with herb and pistachio dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 6 medium beetroot, stalks removed; Sea-salt flakes and freshly ground black pepper, to season; 2 Tbsp white wine vinegar; ¹⁄³ cup extra virgin olive oil; ½ clove garlic, crushed; 80g pistachios, toasted, finely chopped; 1 tsp caster sugar; ½ bunch chives, leaves finely chopped; 100g Greek-style feta, crumbled; Note: Allow 15 minutes cooling

Beetroot and feta with herb and pistachio dressing

Tell limp leaves to beet it! This colourful dish, with crunchy nuts and crumbly feta, will be a smash hit at spring gatherings.

Serves 6

Prep

15M

Cook

35M

Total

50M

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Ingredients

6 medium beetroot, stalks removed

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp white wine vinegar

¹⁄³ cup extra virgin olive oil

½ clove garlic, crushed

80g pistachios, toasted, finely chopped

1 tsp caster sugar

½ bunch chives, leaves finely chopped

100g Greek-style feta, crumbled

Note: Allow 15 minutes cooling

Method

Put beetroot in a large saucepan, then cover with water and season with salt. Bring to the boil and cook for 30 minutes or until beetroot is just tender. Drain, then set aside to cool for 15 minutes.

Peel beetroot and discard skin. Trim root edge from beetroot and discard. Cut beetroot into large wedges and put in a large bowl. Add vinegar and toss to coat.

Meanwhile, to make dressing, combine oil, garlic, pistachios, sugar and chives in a medium bowl. Season with salt and pepper and stir.

Arrange beetroot on a large serving platter or in a bowl. Scatter over feta and spoon over dressing to serve.

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Ingredients

Method

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