Whipped feta with beetroot & caraway

Whipped feta with beetroot & caraway

From
Posh Toast
Makes
12 croutes
Prep
35 mins

Whipping up salty feta transforms it into a light, creamy spread that makes an ideal bed for the Russian-inspired combination of earthy beetroot and fragrant caraway.

Ingredients

Quantity Ingredient
2 medium beetroot, peeled
2 tablespoons cider vinegar
1 tablespoon rapeseed oil, (canola)
1 teaspoon caster sugar
1 small orange, zested
1/2 small orange, juiced
200g feta
2 tablespoons greek-style yoghurt
1 heaped teaspoon caraway seeds
12 small pieces granary bread
handful baby chard or sorrel leaves
salt
freshly ground black pepper

Method

  1. Cut the beetroot into matchsticks. Combine the vinegar, oil, sugar, orange zest and juice in a bowl with a good pinch of salt. Tip the beetroot into the bowl, stir well and set aside to pickle for at least 30 minutes, stirring every so often.
  2. Meanwhile, crumble the feta into the small bowl of a food processor and whizz to a crumb. Spoon in the yoghurt and whizz for 3 – 4 minutes until smooth. Taste and season.
  3. Toast the caraway seeds in a dry frying pan until aromatic. Toast the bread and, once cooled, top with the whipped feta. Drain the beetroot well then divide between the toast slices. Sprinkle over the caraway seeds and top with some baby chard or sorrel leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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