ROAST BEETROOT & FETA OVER BEETROOT LEAVES

Bunches of beautiful beetroots are a plentiful in the shop right now. The colours are vibrant, in deep purple, golden and pink hues with vivid fresh stems still intact. Here’s a simple salad dish using both the bulb and stems, prepared separately, but served on the same plate.  When eaten together the cooking juices of the stems act a dressing for the wedges. It’s delicious.

Keep in mind the method for cooking the stems can be used at any time when you’d like to use left over beet tops. Try adding some chilli, thyme leaves, lemon zest, or garlic too.

serves 4-6 as an accompaniment

1 bunch of 5 beetroot, or golden beetroot with leaves attached (about 1.2kg)

1 bunch baby leeks, or 1 bunch spring onions, roots trimmed, white part cut into 10cm lengths, green tops discarded

1/3 cup (80ml) extra virgin olive oil

¼ cup  Paringa Estate Sally’s verjuice

2 tablespoons honey, warmed

200g Main Ridge Dairy feta, or marinated chevre, drained (see note)

Handful mint leaves, roughly torn

Pre-heat oven to 190°C (fan-forced 170°C). Trim the ends and stems of each beetroot. Sort through the leaves, discarding any older larger and damaged leaves, as they can tend to taste bitter. Wash the remaining stems and leaves well and drain. Set aside.

Wash the beetroot thoroughly. Wrap each one individually in a piece of foil to enclose completely. Place on a baking tray and roast for 45 minutes, or until a skewer inserted  slides in easily, the timing will depend on size of the beetroot. Set aside until just cool enough to handle, unwrap the foil and rub away the skins (wear rubber gloves to avoid staining your fingers beetroot purple). Cut the beets into wedges. Leave the oven on.

Have ready a bowl with 2 tablespoons olive oil mixed with the warmed honey. If using different coloured beetroot, divide the oil-honey mix between two bowls. This prevents the juices of the red beets bleeding into the golden beets.  Line two baking trays with baking paper and spread out the beetroot wedges, keeping the colours on separate trays if necessary. Roast for 12 minutes.  Transfer the hot beetroot into the bowl of oil-honey mixture and gently toss to coat in the mix.

Meanwhile, have ready a medium saucepan of boiling water. Plunge the stems and leaves into the water and cook for one minute to wilt. Drain well. Then heat 2 tablespoons olive oil in a large frying pan over a medium high heat. Add the baby leek or spring onions and cook for 5 minutes, stirring occasionally. Add the leaves and cook for 2 minutes. Gently stir in the verjuice and cook until the liquid has reduced by half. Season with salt and pepper. Arrange the leaves over the base of a serving platter, then scatter over the beetroot wedges.

Ten minutes before serving, roughly break the feta into 2cm pieces and spread over a baking paper lined baking tray. Drizzle with about a tablespoon of olive oil. Roast for 8-10 minutes until golden brown. Immediately, scatter over the salad, then sprinkle with fresh mint leaves to serve straight away.

Note: The roasted feta is best eaten warm with its caramel crust and soft warm centre. The cheese hardens as the pieces cool. Alternatively substitute with pieces of marinated chevre scattered over the top of salad.

Recipe by Fiona Hammond, November 2024