Roast beetroot with fetta and hazelnut dukkah

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How to make Roast beetroot with fetta and hazelnut dukkah

  • Yield : 4
  • Prep Time : 0:35
  • Cook Time : 0:45
  • Total Time : 1:20

Ingredients

  • 1 bunch beetroot, trimmed
  • 1/4 cup orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 50g reduced-fat fetta, crumbled
  • 1/4 cup fresh mint leaves, torn
  • Extra virgin olive oil, to serve

Hazelnut dukkah

  • 1/4 cup skinless hazelnuts
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon garlic powder
  • 1 teaspoon white chia seeds (optional)

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Roast for 40 to 45 minutes or until tender and skin peels away when rubbed. Set aside until to cool enough to handle.
  • Step 3 Meanwhile, make hazelnut dukkah: Place hazelnuts in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until toasted. Transfer to a bowl. Reduce heat to low. Add cumin, coriander, paprika, sesame seeds and garlic powder to pan. Cook, stirring, for 2 to 3 minutes or until fragrant. Remove from heat. Set aside for 10 minutes to cool. Using a small food processor, process hazelnuts until finely chopped. Add spice mix and chia seeds, if using. Pulse until just combined.
  • Step 4 Wearing disposable gloves, peel beetroot. Cut into wedges. Place in a bowl. Whisk juice, vinegar and honey in a small bowl. Drizzle 1/2 the honey dressing over the beetroot. Toss to coat. Stand for 10 minutes, tossing occasionally, to allow the flavours to develop.
  • Step 5 Transfer beetroot to a platter. Top with fetta, mint and 1/2 the dukkah (see note). Season with salt and pepper. Serve drizzled with oil and remaining honey dressing.

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