Recipes, Styling & Photos Emma Boyd

Serves 4-6 as a side, Prep Time 20 minutes, Cook Time 45-50 minutes

1.25 kg beetroot (approx. 7 medium beetroot)

3 tbsp olive oil

70 g hazelnuts

100 g feta cheese

½ medium red onion, thinly sliced

5-6 dried figs, torn into pieces

Good handful parsley, roughly chopped

1 tbsp balsamic vinegar

 

Pre-heat the oven to 180°C. Peel the beetroot then cut into bite-sized pieces. Put into a roasting dish, pour over 2 tablespoons of oil, mix then put into the oven and roast for 45 minutes or until tender. Remove from the oven and set aside. While the beetroot is roasting, put the hazelnuts into an oven-proof dish and roast for approximately 20 minutes or until golden brown. Give them a stir once or twice as they roast. Remove from the oven, tip out into a clean tea towel and rub off their skins. Roughly chop then set aside.

Arrange the beetroot on a serving platter. Crumble over the feta then scatter with the hazelnuts, red onion, fig and parsley. Drizzle over the remaining olive oil and balsamic vinegar then season with sea salt and freshly ground black pepper.