Roast Beetroot, Feta and Mint

Last weekend I was in Devon. It was my great fortune that I managed to live out a few quintessential British past times - dining on cream tea, storming castles, discovering parts of Dartmoor I'm pretty sure only creatures of Lord of the Rings have been (the small good ones that is). What this has to do with roast beetroot and feta I can only tell you that where I was staying had a kitchen garden. Some of the bounty we were lucky enough to take home was golden and red beetroot as well as some mint. The first thought of beetroot (if you grew up in my house) is a vision of Christmas time cured herring covered in pickled beetroot. Terrifying isn't even the word. Well, move past this Nordic idiosyncrasy and you will discover something delicious. The mint and lemon in the dressing liven up the earthiness and the feta adds a creaminess to the the whole mixture.

This will serve 4 as a starter or 2 for a hearty lunch

Ingredients:

Three tennis ball sized beetroots - a mixture of golden and red. It's best if they are whole, tops and all intact

One block of feta

Large handful of mint

1 tbsp lemon juice

1 tbsp runny honey

1 tbsp olive oil, plus extra for drizzling over the ciabatta

one small loaf of ciabatta

1 clove of garlic

• Preheat oven to 180C/365F
• Peel, top and tail the beetroot and cut into eighths, or small sections. Arrange on a baking tray and cover with some oil, salt and pepper and roast for 45 minutes. They may need some turning or shaking during cooking just to keep it even
• Whilst they are cooking, in a medium sized bowl, whisk together the honey, lemon, oil and seasoning. Finely chop the mint and throw it in as well
• Slice up the ciabatta to get two slices per person (make the slices wedges if you are making it as a lunch). Toast lightly and keep an eye on it so they don't burn. Have a clove of garlic split ready to rub onto the bread when it comes out of the toaster
• Cut up the feta into 1 or 2cm cubes. Toss the cooked beetroot into the dressing and stir it around to get a good coating. Add the feta and give it another quick stir
• Drizzle a small amount of extra virgin oil onto the ciabatta then load them up with the beetroot and feta mixture

I hope you enjoy this one as much as I did, it truly opened my eyes up to the fact that beetroot can be delicious and not scary.

Tarts are your friend

Shannon (best friend/partner in crime) has recently returned to the wonderful world of vegetarianism. I promised her brunch on Saturday and was forced to forego my normal weekend serving of bacon in favor of veggie goodness. When planning the menu, I thought I would make something easy that can serve as lunch, brunch, or dinner for those struggling with little time and excess groceries. My friend, Erin, mentioned that when shopping for one she always ends up with too many extras and is forced to throw food in the trash.. well why not make a tart with it?? Buy some puff pastry (totally a waste of time to make your own) and throw on your extras.. taste amazing and saves doe rae mi ($). Prob solved..

Here is mine..

ARTICHOKE AND TOMATO TART

Ingredients:

• one sheet of frozen puff pastry, thawed
• 1 egg, beaten
• 10 artichoke hearts (fresh or canned)
• 6 vine-ripened tomatoes, sliced
• small package goat cheese, crumbled
• small package feta, crumbled
• three fresh sprigs of thyme
• sprinkle of dried oregano
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• roll out the pastry on a lightly-floured surface until almost twice the size of original sheet.
• cut pastry in half to make two rectangles.
• fold over sides to create an edges
• take a fork and gently poke small holes throughout
• brush egg over the edges to help brown in oven.
• arrange toppings to personal taste/creativity.. don't forget s & p!

Finally, bake for about 20 min. until golden brown... Voila!!

you can also make a......

PESTO, SPINACH, AND GORGONZOLA TART

With this tart follow the same directions with the pastry and baking. Just change the toppings! This one is inspired by the "norfolk special" pizza from Fellinis in Norfolk.. make my day.

Ingredients:

• one sheet frozen puff pastry, thawed
• 1 egg
• a tiny bit of olive oil
• 3 spoonfuls pesto (bought or home-made.. recipe coming in spring!)
• 2 vine-ripened tomatoes, sliced
• two handfuls of baby spinach leaves
• small package of gorgonzola, in crumbles
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• cook spinach with a little bit of olive oil in a pan until wilted.
• roll out pastry on a lightly-floured service to twice the size
• cut pastry in half to make two rectangles
• fold over sides of each rectangle to create edges
• take a fork and gently poke holes throughout
• brush egg over edges to help brown in oven
• arrange toppings!!!
• bake for 20 min. until golden brown.