Roasted Beetroot, Wilted Beet Greens, Spinach and Feta
Ingredients
Beetroot wedges ready for roasting
Red Kampot peppercorns and dried chilli flakes
6 beetroot, scrubbed
6 cloves garlic, skin on
Olive oil
1 tsp red Kampot peppercorns, crushed
Grind salt
Large handful beet greens, washed & chopped
Large handful spinach, washed & chopped
1 medium red onion, finely chopped
1 dsp apple cider vinegar
1 tsp red Kampot peppercorns, crushed
1 tsp dried chilli flakes
300g Feta
Large handful fresh parsley, chopped
Method
Preheat the oven to 180c
To prepare your beetroot cut the tops off and set aside to stir fry, cut any roots off and discard, give them a good scrub but only peel any really gnarly skin as a lot of the goodness is just under the skin of root veg
Cut into wedges about 2 or 3cm thick at the widest part
Place in a roasting tin with the garlic cloves (skin on), drizzle with oil and season. I used red Kampot peppercorns which are truly delicious.
Roast, covered, for 25 minutes, then uncover, stir and roast for a further 20 mins or until the beetroot is soft and slightly caramelised
In a frying pan, gently saute the chopped red onion until soft, about 10 minutes
Add the washed and still a bit wet chopped beet greens and spinach and stir fry for a minute or so before adding the apple cider vinegar and continue cooking until the greens have wilted
Season generously with crushed red Kampot pepper and some dried chilli (to taste)
Serve the wilted greens and roasted beetroot with chunks of feta and plenty of fresh parsley sprinkled over
More about the ingredients
Red Kampot pepper is grown in Cambodia. It is left to ripen on the vine for longer than black pepper, which is actually picked while still green and then ripens to black. Because it has a longer growing time the flavour is more complex but with less heat than black. It is quite fruity, a bit floral with a very subtle sweetness which I think works brilliantly with the beetroot. You could easily use black pepper instead though.
Beet greens are really nutritious so it is great to eat them rather than throw them away. They are rich in vitamin C, vitamin A, vitamin K, copper, manganese, iron and calcium along with good levels of some B vitamins. They contain significant levels of carotenoids lutein and beta-carotene and have both red and yellow betalain pigments. The root
Beets belong to the chenopod family (chard, spinach and quinoa also are members). Beet greens, spinach and chard are rich in oxalates. Oxalates are naturally-occurring substances found in many foods and are also made in our bodies. Some people however, need to be cautious about how many oxalate-rich foods they eat, for example those at risk of kidney stone formation, but for the vast majority of us they are richly nutritious and should be enjoyed as part of a varied diet.
This salad is delicious as is for a light lunch or as a side salad.
If you want a vegan version the roasted beetroot and wilted greens work really well with Puy or black (Beluga) lentils or walnuts.
I love this dish with lemon & rosemary roast chicken and some boiled new potatoes, drizzled in olive oil and fresh parsley. Delicious.
Roasted Beetroot, Wilted Green and Feta Salad served with Roast Lemon and Rosemary Chicken and New Potatoes.
