Serve with your favourite toppings!
From the Field Kitchen.
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