Perfect lunchbox addition for adults and ambitious / older kids alike. Beautiful to look at and simply delicious to eat, beetroot has a sweet and earthy taste elevated here ground cumin and coriander and scattered all over with feta cheese and spiced seeds to scoop up with crunchy Peter’s Yard Sea Salt Flatbreads. Also excellent as a sharing plate to serve at home to kick start a meal with friends + drinks.
Serves 4 as a canapé or 2-3 for individual lunchboxes plus flatbreads.
Ingredients for the beetroot dish:
Approximately 700g raw beetroots, skin on is fine to roast (or use ready cooked & skip cooking step)
150g Greek yogurt
1 clove garlic, peeled and crushed
Juice of ½ lemon
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper to taste
Ingredients for the seed mix:
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp nigella seeds
2 tbsp good olive oil
To serve:
Dried chilli flakes, such as Aleppo or Urfa, to taste
Good olive oil, a drizzle
Pinch of flakey salt
200g feta, crumbled small
½ small bunch dill, roughly chopped
Peter’s Yard Sea Salt Flatbreads
Method:
Preheat the oven to 200°C. Wrap the beetroots in foil and roast them for about 45 minutes – 1 hour depending on size until tender. Allow beetroots to cool, the skin should then easily slip off, peel and chop each beetroot into ½.
Meanwhile, in a small pan over a moderate heat, cook the sunflower seeds, pumpkin seeds, cumin seed, and fennel seeds in the olive oil until just beginning to sizzle with some turning golden brown. Remove from the heat, add a big pinch of flakey salt and set aside to cool.
In a blender or food processor, combine the roasted and peeled beetroots, yogurt, garlic, lemon juice, ground cumin, ground coriander, salt and pepper. Blend until completely smooth. Adjust the seasoning, adding extra salt and pepper to taste, if required.
To serve, divide the beetroot dip between lunchboxes, if using, or use a large serving plate. Crumble the feta cheese over the beetroot and scatter over with the toasted seed and spice mixture before topping with the chopped dill, pinch of chilli flakes and a slick more olive oil.
Serve the beetroot dip with sea salt flatbreads on the side to scoop.
