Roast beetroot with fetta and hazelnut dukkah

Recipes / Vegetarian

Roast beetroot gives a salad a deep pop of purple, fetta adds a delicious creamy flavour, while nut dukkah lends a nice crunch.

Recipe «Roast beetroot with fetta and hazelnut dukkah» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch beetroot, trimmed, 1/4 cup orange juice, 1 tbsp white wine vinegar, 1 tsp honey, 50g reduced-fat fetta, crumbled , 1/4 cup fresh mint leaves, torn, Extra virgin olive oil, to serve, 1/4 cup skinless hazelnuts , 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp sweet paprika, 1 tsp sesame seeds, 1/4 tsp garlic powder, 1 tsp white chia seeds.

Ingredients:

  • 1 bunch beetroot, trimmed 
  • 1/4 cup orange juice 
  • 1 tbsp white wine vinegar 
  • 1 tsp honey 
  • 50g reduced-fat fetta, crumbled 
  • 1/4 cup fresh mint leaves, torn 
  • Extra virgin olive oil, to serve 
  • 1/4 cup skinless hazelnuts 
  • 2 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp sweet paprika 
  • 1 tsp sesame seeds 
  • 1/4 tsp garlic powder 
  • 1 tsp white chia seeds 

Instructions

  1. Preheat oven to 200C/180C fan-forced.
  2. Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Roast for 40 to 45 minutes or until tender and skin peels away when rubbed. Set aside until to cool enough to handle.
  3. Meanwhile, make hazelnut dukkah: Place hazelnuts in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until toasted. Transfer to a bowl. Reduce heat to low. Add cumin, coriander, paprika, sesame seeds and garlic powder to pan. Cook, stirring, for 2 to 3 minutes or until fragrant. Remove from heat. Set aside for 10 minutes to cool. Using a small food processor, process hazelnuts until finely chopped. Add spice mix and chia seeds, if using. Pulse until just combined.
  4. Wearing disposable gloves, peel beetroot. Cut into wedges. Place in a bowl. Whisk juice, vinegar and honey in a small bowl. Drizzle 1/2 the honey dressing over the beetroot. Toss to coat. Stand for 10 minutes, tossing occasionally, to allow the flavours to develop.
  5. Transfer beetroot to a platter. Top with fetta, mint and 1/2 the dukkah (see note). Season with salt and pepper. Serve drizzled with oil and remaining honey dressing.