Slow-roasted beetroot with feta yoghurt

Name: Slow-roasted beetroot with feta yoghurt
Cook time: 2 h 30 min
Yield: 4
Cuisine: Greek
Ingredients: 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; 150g natural yoghurt; 3 tbsp dill, roughly chopped; 1 tbsp red-wine vinegar; 2 tbsp fresh walnut kernels; 1 tbsp mint leaves

Jill Dupleix

October 19, 2011

Slow-roasted beetroot with feta yoghurt.Marina Oliphant

Time:2 hours +Serves:4

The earthy sweetness of beetroot shines in this dish, especially if using larger, older beetroot from the garden or the growers' market. Smaller, younger beetroot will only need one hour.

Ingredients

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
150g natural yoghurt
3 tbsp dill, roughly chopped
1 tbsp red-wine vinegar
2 tbsp fresh walnut kernels
1 tbsp mint leaves

Method

Heat oven to 170C.
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 olive 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 oven.
Using gloves, rub off and discard skins and stems and cut each half in 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.
Note: If the beetroot leaves are in good nick, you can wash them well, and cook and use like silverbeet.