Baked Beetroot with Feta Cheese and Garlic Chips
Appetizers | Turkmenistan cuisine
⏳ Time
55 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Garlic chips are optional, but here’s how to make them. Melt 50 grams of butter and finely chop a clove of garlic. Place a sheet of phyllo dough on a silicone mat, brush with melted butter, sprinkle with a small amount of powdered sugar, season with salt and pepper to taste, and evenly distribute the chopped garlic on top. Place another sheet of phyllo on top, cut into small rectangles, and place a second silicone mat on top. Bake for five minutes at 190 degrees Celsius and let cool — still under the silicone mat.
Ingredients
- Beetroot - 2 lbs
- Vegetable Oil - 4 fl oz
- Feta cheese - 17.6 oz
- Champagne Vinegar - 1 tablespoon
- Dijon Mustard - 1.4 oz
- Honey - 0.7 oz
- 33% Cream - 3 fl oz
- Pistachios - 0.4 oz
- Garlic chips - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F and roast the beets until tender (about 40 minutes).
Step 2
Mix the vegetable oil, Dijon mustard, honey, and wine vinegar.
Step 3
Peel the cooked beets, cut them into small cubes, and mix with the mustard-honey dressing. Combine the cream with the feta cheese and blend in a blender.
Step 4
Arrange the beetroot on a plate, placing the whipped feta beside it. Sprinkle both with chopped pistachios and garnish with garlic chips.
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