This is a centre of the table dish, we ate it with smoked mackerel and baked sweet potatoes. In Eastern Mediterranean cuisine it would be part of a mezze, something I will develop on as the blog evolves. I have served this dish as a starter for which it also works well. The beetroots take quite a long time to roast off so do them when you have the oven on for a chicken or something similar as the oven needs to be quite hot. They will keep for a day or so, so you don’t have to use them straight away, just make sure they are at least room temperature when you serve them and not fridge cold.
Ingredients (serves 4 or 6 if part of a mezze meal)
400g beetroots (three large, six medium or eight small)
125g feta cheese (real feta is sheeps milk or goat and sheep mixed)
150g salad leaves, any salad will do it – rocket and watercress works well
35g herbs, I have used chives but any soft herb will do the job
1 small teaspoon of honey
Salt and pepper
Squeeze of lemon
Wash and scrub the beetroots and trim up with a small knife. Cut into wedges and put in a bowl. Toss them with olive oil and season with salt and pepper. Put them onto a paper lined baking tray and roast at 200 degrees for about an hour. Give them a good shake after 30 mins then after an hour take out of the oven. Put them back in the bowl and toss them in the balsamic vinegar. Leave them to cool down.
When you are ready to serve take a plater and cover the surface with the salad. Dress with olive oil and lemon juice. Scatter the beetroots evenly over the salad. Crumble the feta over that, then dip a teaspoon into the honey and swirl the spoon over the plate, you don’t want to put too much on. Finish off with the chopped herbs.
Posted in Roasted Beetroot and Feta Salad, Uncategorized
Tagged balsamic, beetroot, chives, feta, healthy, honey, mezze, rocket, salas, watercress
When I first moved to southern Europe the first sign that Spring was upon us was the mountains of broad beans that arrived at the market. After four months of root vegetable and spinach something in a pod had landed.
The goats cheese melts into the warm beans to create a smooth creamy sauce without using cream. The cheese gives enough salt so there is no need to add more. If you can’t get watercress then rocket will be fine, you can use baby gems if that is all you can get as they are firm and hold the warm beans well. Watercress is preferable as it adds a depth of flavour from its pepperiness. If you haven’t got a zester then I highly recommend that you get one, you can go ahead with this recipe anyway without zesting and buy one next time you see one.
Ingredients (four people)
1kg broad beans in the pods ( this will yield about 250grams after podding)
50g watercress or rocket
125g goats cheese
50ml olive oil
1 medium sized lemon ( zested and juiced)
Cook off the beans in boiling water for about five mins. Whilst they are cooking break up the cheese into small pieces and put into a bowl, zest the lemon into the bowl with the cheese, grind the black pepper and add the olive oil . Lay out the watercress onto a large plate and taste the beans to make sure they are tender. Drain the water off when they are ready and pour into the bowl.
Gently start folding the ingredients together until the goats cheese has melted and you have a even consistency. Pour the mix onto the leaves and finish with some more black pepper.
You don´t have to eat this straight away, it can sit for a while.