Sunday, July 17, 2011

Slow-roasted beetroot with feta yoghurt

Hello :) How's your weekend been? What have you been up to? I saw Miami Horror last night at the Metro (very good!), and today I went to see the (last!) Harry Potter film at the Dendy. Ah it was such a good film, although the ending was rather...hilarious, in my opinion. Has any one seen it? Thoughts?

Well anyway, the other week when I was reading Good Living (July 5th edition) I came across a recipe called "Slow-roasted beetroot with feta yoghurt" and I tore it out straight away and stuck it on the fridge, hoping to make it soon! And I did, the other night :) Here is the recipe...

Recipe: Slow-roasted beetroot with feta yoghurt (serves 4) 
1kg (4 large or 6 medium) beetroot, unpeeled
2 red onions, peeled
2 tbsp olive oil
3 tbsp water
sea salt and black pepper
100g feta
150 natural yoghurt
3 tbsp dill, roughly chopped
1 tbsp red-wine vinegar
2 tbsp fresh walnut kernels
1 tbsp mint leaves
Heat oven to 170 degrees. Scrub beetroot well and chop off stalks about two centimetres from beetroot. Cut each beetroot in half lengthways. Cut onions in half and each half into three wedges. Place beetroot and onions in a roasting pan lined with kitchen foil and drizzle with oilve oil.

Add water, sea salt and pepper and completely cover and seal with extra foil. Bake for two hours, until beetroot is tender. Mash feta and beat into yoghurt with two tablespoons dill, sea salt and pepper. Remove beetroot from the oven.

Using gloves, rub off and discard skins and stems and cut each half into two. Arrange on a warm serving platter with red onions. Add vinegar to two tablespoons of pan juices and pour over the top. Add spoonfuls of feta yoghurt, scatter with walnuts, mint leaves and dill and serve warm.

Close up...
Very close up...
Oh so close up...

Mmmm and there it is. To me it seems like a rather gourmet, grown up salad. Love the idea of mixing the feta with the yoghurt. Our feta was a greek style though so it was a little bit more chunky didn't 'crumble' as such. The beetroot and red onion was oh so tender courtesy of the slow cooking. And dill (I didn't have any mint) was a great addition- I'd forgotten how nice it tasted! 

It does take a little longer than 2 hours, so during the week it might be too time consuming to make, but it makes for a perfect weekend dish in my opinion when you have more time and what to make something wholesome, nutritious and a little bit fancy pants ;) I made this for dinner the same day I made the orange yoghurt and polenta cake for afternoon tea and my mother was impressed to come home to cake and dinner in the oven! 

Have a great week! I'm off to a ballet class tomorrow morning...early wake up!! 

Hannah x

P.S. Whilst I've been writing this post I've been listening to the new Bon Iver album. It's just beautiful! I am in a very peaceful mood.... 


  1. suze- me too :) It's great to top on any dish!

  2. I agree with Suze, I love feta on everything. With beetroot is one of my fav's :)