Beetroot with feta
1 serving
20 minutes
Beetroot with feta is an exquisite dish of Mediterranean cuisine that combines the sweetness of roasted beetroot, the creaminess of feta cheese, and the slight tartness of cranberry sauce. This dish embodies a harmony of flavors: the natural sweetness of the root vegetable pairs with the rich texture of prunes, the freshness of arugula, and the crunchy notes of pine nuts. Mentions of such ingredient combinations can be found in Greek and Italian culinary traditions that value balance between sweet, salty, and sour. Beetroot with feta is perfect as a light appetizer or as a vibrant addition to a main course. With its rich flavor and aesthetic presentation, it will adorn any table, awakening appetite and providing unforgettable gastronomic experiences.
1
Add cranberries, sugar, thyme, garlic, and salt and pepper to taste to the water. Cook until thickened.
- Water: 200 ml
- Cranberry: 100 g
- Sugar: 50 g
- Thyme: 3 g
- Garlic: 3 g
- Salt: 1 g
- Ground black pepper: 1 g
2
Wash the beetroot, wrap it in foil and bake in the oven until cooked. Then grate it on a coarse grater. Cut the prunes into strips. Mix the beetroot with prunes, dress with olive oil, Worcestershire sauce, add salt and sugar.
- Beetroot: 1 piece
- Prunes: 6 g
- Olive oil: 5 ml
- Worcestershire sauce: 5 g
- Salt: 1 g
- Sugar: 50 g
3
Place the prepared beetroot on a plate using a culinary ring. Next to it, add diced feta cheese. On top of the feta, place arugula dressed with vegetable oil. Form cranberry sauce on the plate in the shape of a drop. Sprinkle with pine nuts. Garnish with physalis.
- Beetroot: 1 piece
- Feta cheese: 20 g
- Rocket (arugula): 10 g
- Olive oil: 5 ml
- Cranberry sauce: 20 ml
- Pine nuts: 2 g
- Cape gooseberry (physalis): 1 piece