Recipes

Warm beetroot salad with smashed feta, orange and pumpkin seeds

Paul Flynn's face
Paul Flynn
Sat Jan 11 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 2 hrs 0 mins
Ingredients
  • 4 medium sized beetroot, peeled and cut into large chunks
  • 2 oranges , 1 squeezed, 1 segmented
  • 50ml olive oil
  • 200g feta cheese
  • 1 tsp honey
  • 4 tbsp natural yoghurt
  • A small pinch of dried chilli flakes
  • 2 tbsp pumpkin seeds, toasted
  • Lots of picked fresh dill
  •  

1 Set an oven to 140 degrees Celsius, or equivalent.

2 Wash the beetroot and wrap each one in foil.

3 Cook for 1.5 hours, or until soft (test with a knife).

4 When they are cool, peel them and cut into chunks.

5 Add the orange juice to a pan and whisk in the olive oil.

6 Add the beetroot, season, then keep to one side.

7 Smash the feta with a fork and mix in the yoghurt, honey and chilli .

8 Warm the beetroot over a medium heat.

9 Place a pool of feta in the middle of a plate, divide the beetroot on top followed by the orange segments , pumpkin seeds and fronds of dill.

10 Drizzle the orange vinaigrette around the edge and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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