Beetroot with Feta

⏳ Time

20 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

A Mediterranean dish. Roasted beetroot with prunes, dressed with oil and Worcestershire sauce, served with feta cheese, arugula, pine nuts, and wild cranberry sauce.

Ingredients

Sugar - 1.8 oz
Beetroot - 1 piece
Feta cheese - 0.7 oz
Arugula - 0.4 oz
Prunes - 0.2 oz
Salt - 0 oz
Ground Black Pepper - 0 oz
Pine nuts - 0.1 oz
Physalis - 1 piece
Cranberry Sauce - 0 fl oz
Worcestershire Sauce - 0.2 oz
Olive Oil - 0 fl oz
Cranberries - 3.5 oz
Thyme - 0.1 oz
Garlic - 0.1 oz
Water - 7 fl oz

Step by Step guide

Step 1

In a pot, combine cranberries, sugar, thyme, garlic, and salt and pepper to taste. Cook down until thickened.

Step 2

Wash the beetroot, wrap it in foil, and roast in the oven until cooked through. Then grate it coarsely. Cut the prunes into strips. Mix the beetroot with the prunes, dress with olive oil and Worcestershire sauce, and add salt and sugar.

Step 3

On a plate, place the prepared beetroot using a cooking ring. Next to it, place diced feta cheese. On top of the feta, add arugula dressed with vegetable oil. Form a drop of cranberry sauce on the plate. Sprinkle with pine nuts. Garnish with physalis.