Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 31
Directions
1. Preheat the oven to 425 degrees. Wash the beets and dry them off. Wrap
each beet individually in tin foil. Bake in the oven for 45 minutes- 1 hour or until
the beets are fork tender.
2. Remove the beets from the oven let them cool slightly. Using a pairing knife
remove the skin from the beets. Slice the beets into wedges. Add them to a
bowl and toss them in white wine vinegar, olive oil, salt and pepper. Set aside.
3. To make the whipped feta add the shallot, garlic, lemon juice, feta, salt,
pepper and olive oil to a food processor. Blend until smooth.
4. Toast the pumpkin seeds by heating a small pan to medium low and add the
seeds. Cook them for a few minutues, stirring them until they smell toasted.
5. To a plate add a layer of the whipped feta and place the dressed beets in the
middle. Garnish with a drizzle of olive oil, crush pumpkin seeds, lemon zest, dill
and flaky salt. Serve with toasted bread.
Prepare Time
20 Minutes
Cook Time
1 Hour
Yield
Serves 4
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