Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing

From the Field Kitchen.

1 Hour

Serves 2

What you'll need…

  • Beetroot
  • 100g Feta
  • 100ml Single cream
  • Puff pastry (1 pack)
  • Fennel seeds
  • Sea salt
  • 1 Orange
  • 150ml Olive oil
  • 50ml Red wine vinegar
Groobarbs FC August Web 40 min

The method


Pre-heat your oven to 180°C. Trim & wash your beetroot, while still wet generously sprinkle with salt. Roast for 45-60 minutes or until tender.


In the meantime, prepare your pastry. Roll so that it is around 3mm thick and sprinkle with fennel seeds & sea salt (to your liking). Cut into triangles or rectangles. Brush with a beaten egg for a golden finish. Bake until golden brown.


In a food processor combine the feta & cream until you have a whipped consistency.


To make the dressing combine the juice and zest of an orange with the olive oil and red wine vinegar. Mix well & season to taste.


To serve, spoon the whipped feta onto a plate or platter and place slices of beetroot on the top. Finish with the puff pastry & dressing. Enjoy!

Mark Price, Groobarbs Field Kitchen

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