Beetroot with Whipped Feta & Pistachios
2 Whole Beetroot
1 Red Onion
100g Creme Fraiche
1 Clove Garlic crushed
2T Red Wine vinegar
3T Extra Virgin Olive Oil
1T Toasted Sesame Seeds
¼ t Cumin
¼ t Thyme
¼ t Sumac
Handful of Pistachios roughly chopped
Parsley and mint to garnish
Salt & Pepper
Place whole beetroot skin on in an oven proof dish with 200ml of water cover with tinfoil or use a dish with a lid and roast at 200˙c for 70mins or until you can pierce with a skewer all the way through.
Let stand for 5mins and then using gloves so you stain your hands remove skin.
Cut into wedges and set aside till cool then toss through with vinegar, extra virgin olive oil, roasted red onion & season with salt & pepper.
Cut the red onion into wedges toss in olive oil, salt and pepper and roast till slightly charred about 15-20mins.
In a bowl blend crème fraiche, feta, garlic and the zest of 1 lemon and its juice. Season with pepper. (Feta is quite salty so no need for extra salt)
Mix together the sesame seeds, cumin, thyme and sumac
To assemble place whipped feta and spread onto a plate.
Place beetroot and red onion in the middle and sprinkle over spices, herbs and pistachios.