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Smashed Roasted Beetroots with Zhoug, Feta and Toasted Pine Nuts and Seeds

Smashed Roasted Beetroots with Zhoug, Feta and Toasted Pine Nuts and Seeds

Prep 10 minutesCooking 1 hour 30 minutes4 people

Fiery and fragrant Zhoug is a strong sparring partner for the beetroot’s sweet earthy flavour, especially when it tag-teams with feta, in this simple to create dish. Leaving the skins on means less hassle (and a reduced chance of staining your clothes) and along with crushing them, gives a varied crunchy texture.

recipe

1 hour 30 minutes

Side Dish

Starter Recipes

Lunch Recipes

1 hour +

Middle Eastern

Vegetarian Recipes

Gluten Free Recipes

Vegetable Recipes

Pastes

Side Dish

Medium

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Ingredients

5 medium sized beetroots, tops and tails removed

3 tbsp Early Harvest olive oil

1 tbsp pine nuts

2 tbsp pumpkin seeds

½ tsp cumin seeds

Salt and pepper

3 tbsp Zhoug

75g feta

Instructions

  1. Heat an oven to 170C. Wash the beetroots thoroughly, perhaps giving the base of the stalks a gentle scrub to remove any hidden grit. Toss the beetroots with 1tbsp olive oil and season with salt and pepper, then wrap up in a tightly sealed foil parcel. Place on a baking tray, put in the oven and roast for a minimum of 1 hour.
  2. Place the pine nuts, pumpkin seeds and cumin seeds on a baking tray and toast in the oven for 5 -7 minutes, taking care not to burn the pine nuts, which can colour very quickly. Remove from the oven and allow to cool.
  3. Remove the beetroots from the oven and carefully open the foil, as steam will escape. Use a small sharp knife to pierce the flesh of the beetroot, if it reaches the centre with ease, they are ready. If not, re-wrap and keep roasting for another 20 minutes.
  4. If ready, take a small bowl or pan and squash each beetroot so it flattens and fragments. Return to the oven and roast for a further 15 minutes, so that the skin and edges start to crisp up.
  5. Combine the Zhoug with the remaining olive oil in a small bowl to make the dressing.
  6. When ready to serve, place the beetroots on a dish (or divide if serving separately) and dress all over with the Zhoug. Crumble the feta over the top and then scatter the nuts and seeds.

Included in this Recipe

Fresh Zhoug Paste

Fresh Zhoug Paste

Herbaceous, spicy paste from the Yemen. Chilled Product.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Zhoug Paste

Zhoug Paste

An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb