Grilled beets with creamy feta and zata’ar vinaigrette

Grilling beets adds a little charriness to their natural sweetness, and here they are served with creamy feta and a zesty vinaigrette, creating explosive little bites of flavour.

Grilled beets with creamy feta and zata’ar vinaigrette. Credit: Fun'Q with Spencer Watts

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

Baby beets

• 900 g (2 lb) golden, purple and candy cane baby beet
• Pinch of salt
• 3 tsp (15 ml) olive oil
• Pistachio nuts, to garnish

Whipped feta

• 1 cup crumbled feta
• ⅓ cup buttermilk
• 1 tsp minced (crushed) garlic
• 3 tsp (15 ml) lemon juice
• ½ tsp cumin

Za’atar vinaigrette

• ¼ cup white wine vinegar
• 3 tsp za’atar spice
• 2 tsp sugar
• ½ cup grape seed oil
• ½ tsp salt
• ½ tsp pepper

Instructions

• Pre-heat the grill to high heat.
• Peel the beets and cut into quarters. Season with salt. Place on the grill and cook, turning often, until fork tender (approximately 10-12 minutes). If using larger beets, par-boil before grilling. Remove from the heat and set aside.
• In a mini food processor add feta, buttermilk, garlic, lemon juice and cumin. Blitz until thick and creamy.
• Combine the white wine vinegar, zata’ar, sugar, oil and salt and pepper and mix well.
• Swirl the creamy feta onto a plate and place the beets on top. Drizzle with vinaigrette and sprinkle with pistachios. Serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.