Baby Beets with Whipped Feta and Date Syrup
Beetroot lovers will enjoy this tangy flavour forward salad. The preserved lemons add some much needed acidity to sweetness of the beetroots and date syrup. It’s so simple to prepare that it’s bound to become a summer favourite.
Put the beetroots in a small pan of salted water and bring to a boil. Simmer gently for 25-30 minutes or until cooked through.
Drain and when cool enough to handle, slip the skin from the beets. Cut into halves.
Use a stick blender to combine the feta and a couple of tablespoons of the yoghurt and blitz until smooth, adding a little water if necessary. Mix with the remaining yoghurt, season with salt and refrigerate until required.
Combine the pistachio and preserved lemon. Just before serving chop the mint leaves and add to the nuts.
Smear the feta dip on a platter, top with the beetroot and scatter over the nut mix. Drizzle with the date syrup to serve.
2 bunches baby beetroots (approx. 450-500g), washed
1 Tbsp olive oil
¾ cup thick Greek style yoghurt
½ cup pistachio, roughly chopped
½ preserved lemon, finely chopped
½ cup mint leaves
2 Tbsp date syrup