Ingredients

Method

• 6 beetroot, washed
• ¼ cup moskonfyt cup, plus extra for drizzling
• ¼ cup red wine vinegar
• ¼ cup water
• 1 T salt
• 2 cups plain yoghurt
• 3 spring onions, thinly sliced
• Pink peppercorns, to taste
• 2 red chillies, thinly sliced
• Microherbs, to garnish
• 100 g feta, crumbled
• Extra virgin olive oil, for drizzling
• Salt, to taste

Method

Ingredients

1. Preheat oven to 180°C.

2. Create a large parcel with one open end using heavy-duty foil. Place the beetroot in the foil parcel and drizzle over the moskonfyt and red wine vinegar and pour in the water. Season with salt and seal. Roast for 40 minutes or until tender.

3. Remove from the oven and allow to cool. Peel and quarter – the smaller beetroot can be halved.

4. Spread the yoghurt onto a large serving platter, reserving a little. Add the roasted beetroot and spring onions. Scatter over the pink peppercorns, chilli, microherbs and feta. Drizzle over the olive oil and season with salt to taste.

5. Spoon over the remaining yoghurt and drizzle with extra moskonfyt.

Chef's note: “Serve the salad like an artist’s palette by spreading the yoghurt on a platter and topping it with all the vibrant elements.”