Light suppers, big on flavour, don’t come better than this, in my humble opinion!
| 2 large beetroot, peeled & sliced
2 tbsps. capers, rinsed & crushed 4 spring onions, very finely chopped 1 large clove garlic 2 handfuls broken walnuts |
Whipped Feta:
200ml Oatly whipping cream 80g crumbled feta Sea-salt & freshly ground black pepper Spinach & julienned carrots to serve. |
Serves 2
Place the beetroot slices onto an baking sheet and bake for 25-30 minutes at 200oC.
Meanwhile, whip the Oatly cream until it’s thick, then beat in the feta until super-smooth. Place this in the freezer for 10 minutes – it will thicken further.
Next sauté the spring onions over a gentle heat. Once softened add in the garlic and turn the heat down. Stir gently for about a minute and then add the crushed capers.
When the beetroot is nearly cooked, scatter with the walnuts and return to hot oven for another 3 minutes or until the walnuts are golden.
Just before serving, throw a couple of handfuls of spinach into the frying pan and allow to wilt slightly.
Serve the beetroot slices onto warmed plates, add a generous dollop of feta and then scatter with the caper mix before finishing with the walnuts.
