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.
1kg (4 large or 6 medium) beetroot, unpeeled
2 red onions, peeled
2 tbsp olive oil
3 tbsp water
Sea salt and black pepper
150g natural yoghurt
3 tbsp dill, roughly chopped
1 tbsp red-wine vinegar
2 tbsp fresh walnut kernels
1 tbsp mint leaves
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.