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With it’s roasted deep red beetroots, salty, mousse like whipped feta and a sweet crunchy pistachio crumble scattered over the top, as a side dish it’s the perfect compliment to BBQ lamb.
The beetroots are par boiled prior to roasting in a sweet, sour and salty water and then roasted with a balsamic vinegar to finish them off. Just scatter all the components over a bed of baby lettuce leaves and you have a visually striking dish that you and your guests will love at a spring time BBQ.
So enjoyable!… Blondie
I love the combo of beetroot and feta. With lamb, I usually just go for a side dish of shredded beets, chopped feta and mint leaves. The idea of adding pistachios is a GREAT one. I’ll be trying this soon.