Ingredients
- 4 medium sized beetroot, peeled and cut into large chunks
- 2 oranges , 1 squeezed, 1 segmented
- 50ml olive oil
- 200g feta cheese
- 1 tsp honey
- 4 tbsp natural yoghurt
- A small pinch of dried chilli flakes
- 2 tbsp pumpkin seeds, toasted
- Lots of picked fresh dill
1 Set an oven to 140 degrees Celsius, or equivalent.
2 Wash the beetroot and wrap each one in foil.
3 Cook for 1.5 hours, or until soft (test with a knife).
4 When they are cool, peel them and cut into chunks.
5 Add the orange juice to a pan and whisk in the olive oil.
6 Add the beetroot, season, then keep to one side.
7 Smash the feta with a fork and mix in the yoghurt, honey and chilli .
8 Warm the beetroot over a medium heat.
9 Place a pool of feta in the middle of a plate, divide the beetroot on top followed by the orange segments , pumpkin seeds and fronds of dill.
10 Drizzle the orange vinaigrette around the edge and serve.
