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Main: Dirty Beets



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


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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