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A sweet, earthy, and slightly tangy salad that’s simple yet elegant.

Ingredients:

• 3 medium beetroots, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 1 tbsp balsamic vinegar
• A handful of fresh arugula or spinach

Method:

1. Preheat the oven to 200°C (180°C fan-forced).
2. Toss the beetroot wedges with olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-40 minutes, or until tender.
3. Remove from the oven and let them cool slightly.
4. In a large bowl, combine the roasted beetroot, feta, walnuts, and fresh greens.
5. Drizzle with balsamic vinegar and toss everything together before serving.

A vibrant twist on classic hummus, perfect for a snack or party platter.

Ingredients:

• 2 medium beetroots, boiled and peeled
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 garlic clove
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp ground cumin (optional)

Method:

1. In a food processor, combine the cooked beetroot, chickpeas, tahini, garlic, lemon juice, olive oil, and cumin (if using).
2. Blend until smooth, adding a little water to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Serve with pita, crackers, or fresh veggies.

Ingredients:

• 2 medium beetroots, boiled or roasted and peeled
• 250g pasta (spaghetti, penne, or fusilli work well)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup vegetable broth or pasta water
• 100g feta cheese, crumbled
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)
• Fresh basil or parsley for garnish

Method:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not burnt.
3. Chop the boiled or roasted beetroots into small cubes and add them to the pan. Stir for about 2-3 minutes until the beetroot is well mixed with the garlic.
4. Add the vegetable broth or reserved pasta water to the pan with the beetroot. Let it simmer for 5 minutes, mashing the beetroot slightly with a spoon to create a smooth, slightly chunky sauce.
5. Add the cooked pasta to the pan with the beetroot sauce. Toss well to coat the pasta in the sauce. If the sauce seems too thick, add a bit more pasta water to loosen it up.
6. Remove from the heat, then stir in the crumbled feta cheese, salt, and pepper to taste. For added brightness, you can add a drizzle of fresh lemon juice.
7. Plate the pasta and garnish with fresh basil or parsley for a pop of colour and flavour.

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