Sides
Whipped Feta with Beetroot
Recipe by Tiffin and Tea
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This Middle Eastern inspired Beetroot and Feta side has the perfect balance of flavour and texture.
Compatible with
Allergies
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Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the beetroot
- 200g Cocktail Beetroot, chopped in half
- 3 tbsp Red Wine Vinegar
- 1 1/2 tbsp Date Syrup
- 1 1/2 tbsp Honey
- Zest of 1/2 orange
- 1 tsp Coriander Seeds, lightly toasted till fragrant
- Salt
For the dressing
- 1/4 handful Parsley Leaves
- 1 small Garlic Cloves
- 1 Zest of Orange
- 3 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tsp Honey
- 1/4 tsp dry Mint
- 1 tsp date Syrup
- 1 tsp Dukkah (Optional)
- salt
For the whipped feta
- 200g Feta, broken
- 160g Creme Fraiche
- 1 tsp Dijon Mustard
Utensils
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Step 1
Combine all the ingredients for the Beetroot in a small bowl.
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Step 2
Combine all the ingredients for the dressing in a small bowl and whisk together.
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Step 3
Combine the ingredients for the whipped feta in a blender and blend to a thick consistency.
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Step 4
Add the Feta to a deep bowl, top with Beetroot and pour over the dressing.
