Roasted Beets & Blood Orange with Whipped Lemon Feta

Ingredients:

For the Salad

• 800g mixed beetroot (purple, pink-striped, and golden), washed and trimmed
• Extra virgin olive oil, for cooking
• 250ml water
• 3 blood oranges, peeled and sliced
• 60g pistachios, roughly chopped
• 125g blackberries (optional, for a touch of sweetness)

For the Dressing

• 1 small red onion, finely sliced
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil

For the Whipped Feta

• 200g good-quality feta
• 250ml labneh
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Finely grated zest of 1 lemon

To Finish

• A handful of pomegranate seeds

Method

• Preheat the oven to 180°C (fan-forced).
• Arrange the beetroot in a roasting dish, drizzle with olive oil and water, then cover with foil. Roast for about 60 minutes, or until tender. Allow to cool slightly, then peel away the skins.
• Make the dressing by combining the sliced red onion, red wine vinegar, and olive oil in a small bowl. Leave to sit for 10 minutes so the onion gently pickles.
• Prepare the whipped feta by blending all ingredients in a food processor until smooth and creamy. Spread it generously over a serving platter.
• Arrange the roasted beetroot and blood orange slices over the whipped feta.
• Drizzle with the dressing and scatter over the pickled onions.
• Finish with a sprinkle of pistachios and, if you like, a few blackberries for a touch of sweetness.
• Serve and enjoy a dish that’s as beautiful as it is nourishing.