Beetroot Salad

Let’s make a delicious roasted beetroot salad — no fancy and complex recipe here, it’s simple and straightforward. Just the way I like it.

Roasted Beetroot Salad with Whipped Feta

Roasted Beetroot
• 3–4 beetroots, peeled and cut into chunks
• 4–5 unpeeled garlic cloves
• A few sprigs of thyme
• Olive oil, salt, pepper
• Aluminium foil

Instructions:
Wrap beetroot, garlic, and thyme in foil with olive oil, salt, and pepper. Roast at 200°C for ~40 minutes or until tender. Reserve garlic and roasting oil.

Whipped Feta
• 100g marinated feta
• 2 tbsp Greek yoghurt
• 1–2 roasted garlic cloves (from above)
• 1–2 tsp oil from marinated feta
• Squeeze of lemon juice
• Salt, to taste

Instructions:
Blend or mash all ingredients until smooth. Adjust seasoning.

⸻

To Serve

Spread whipped feta on a plate, top with roasted beetroot, drizzle with beetroot oil, and add a few soft garlic cloves.

Music from #Uppbeat
https://uppbeat.io/t/giulio-fazio/battare-prosciutto
License code: OPUYYOWOWIVEB16M

[Music] I’m making most delicious roasted beetroot salad. So, I’m going to start with my beetroots first and they’re in season now and they’re actually quite affordable and so good for you. So, I’m going to cut off this rough parts and then I’m going to peel them. Definitely use gloves. So, beetroots are peeled now. Um, and I’m going to prep my baking tray. So, I’m baking in foil because I want to capture the steam. And I want them kind of roast and cook at the same time. Two sheets of foil. And I’ll cut my beetroot straight in. So the small ones I can just cut them in half or quarters, but make a perfect bite size. I’m going to add some garlic, but I’m not going to peel it. So garlic lightly crushed. And I’ll just pop it in with my beetroot. All righty. Now I’m going to cover it with oil. And we’ll use that oil for final dressing at the end. And I’m going to add some herbs. I have thyme today, which is beautiful with beetroot and garlic. And lots of sea salt, a good amount of black pepper. [Music] So, what I’ll do, I’ll wrap it in this foil. You can add more if needed. We just want to make sure the steam doesn’t escape so it’s all cooked in those beautiful juices. Okay, 180 oven maybe 3540 minutes. Beets are resting and I’m going to whip up some feta and yogurt and this is going to be base for our salad. Using my marinated feta, which is pretty much feta that I marinated in olive oil and thyme and garlic, but you can use just plain feta. It’s fine. Also, I’m going to use some of that beautiful olive oil. Okay. So, Greek yogurt. [Music] Beautiful. I’m just going to add a little pinch of salt. Probably won’t need much because feta is salty. A little bit of black pepper and some lemon juice. [Music] Blitz it until nice and smooth. It’s just beautiful. So, I’m going to put it inside until our beetroots are done. Okay, let’s check. That’s just They’re beautifully cooked. They’re lovely and tender, but they still have a little bit of resistance cuz you wanted that bit of chew. Okay, let’s plate up. My feta yogurt mixture goes in the middle. Let’s not forget our garlic. So, I’m going to gently squeeze out this garlic. And let’s not forget the oil from the bottom. Lovely fresh thyme. Looks stunning. And a little bit of black pepper. Happy days. Can’t wait to dig in. This looks so good and so healthy. And honestly, put it on the any table and it’s going to really wow your guests. Look at the color. [Music] It’s so good.