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Hot Honey Beetroot, Whipped Feta - Georgie Mullen

HOT HONEY BEETROOT, WHIPPED FETA, DUKKA CRUMB

I buy beetroot every week throughout the colder months. I'll mix up how I prepare it a little bit, but I particularly like it with something hot, sharp and a little sweet - like this.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 2 servings

Ingredients

  • 4 large beetroots
  • 3 tbsp runny honey
  • 1 tbsp apple cider vinegar
  • 1/2 tsp chilli flakes
  • 125 g feta
  • 40 g soured cream
  • 2 walnut halves very finely chopped
  • little handful mint finely chopped
  • 1 tsp dukkah
  • salt & freshly ground black pepper
  • flatbreads to serve

Instructions

  1. Preheat the oven to 180°c (fan-assisted).

  2. Scrub the beetroots under running water until they are clean and bright purple. Fold them into a tight parcel of baking parchment or tin foil (this helps them to steam as they bake), then place on a baking tray and bake for 1 hour 15 minutes-1 hour 30 minutes, or until the beetroot can be pierced through easily with a knife. Let them cool enough to touch.

  3. Whilst the beetroot is cooling, you can make the hot honey. Combine the honey, apple cider vinegar, chilli flakes and a good pinch of salt in a mixing bowl. Peel the skin from the beetroots, chop them into wedges and stir them through the hot honey. Let them sit for 15 minutes, to macerate.

  4. To make the whipped feta, combine the feta and a good few grinds of black pepper in a small food processor. Blitz for a minute or so, to break it up. Add the soured cream, then blend again until it's just about whipped (if it's too thick to blend in your food processor, you can add a little more soured cream, but try to keep it as thick as you can). Taste and add a pinch of salt, if you think it needs it.

  5. To make the nutty topping, combine the chopped walnuts, mint, dukkah and a little pinch of salt in a small bowl and give it a stir.
  6. Spread the whipped feta on a serving dish, layer the beetroot on top and drizzle with a little of the hot honey from its mixing bowl. Top with the nutty topping, then eat with lots of warm flatbreads.