Main: Dirty Beets

SERVES 4


INGREDIENTS:


4 beetroot

2 red onions


To Serve:

2 tbsp walnuts

100g feta cheese, crumbled

4 caper berries

1 orange, zest and segmented

1 tsp chopped dill

Drizzle of olive oil

Pinch of Cornish Sea Salt flakes


To dip:

2 tbsp yogurt

1 tsp Harissa



Method

Roast the beetroot and onion in their skins on a bed of hot charcoal. Cook for 45 minutes turning periodically with some tongs until blackened on all sides and tender in the middle.


Allow to cool for 5 to 10 minutes and then carefully remove the onion skin and beetroot peel.


Quarter the beets and slice the caramelised red onions into segments.


Toss in a salad with orange, walnut, feta, walnut and capers and garnish with chopped dill and orange zest. Season with Cornish Sea Salt.

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