Beetroot & whipped feta flatbread

Name: Beetroot & whipped feta flatbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 500 g bunch raw beetroot, peeled; 1 tbsp olive oil; 70 g pitted green olives, roughly chopped; 1 clove/s garlic; 1 orange; 180 g pack Deli Kitchen 2 Persian Style Flatbreads; 180 g pack No.1 Whipped Feta Dip with Sunblush Tomatoes; 25 g pack flat leaf parsley, roughly chopped

These make the most of bang-in-season beetroot – ideal as a meat-free dinner for two.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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500g bunch raw beetroot, peeled
1 tbsp olive oil
70g pitted green olives, roughly chopped
1 clove/s garlic
1 orange
180g pack Deli Kitchen 2 Persian Style Flatbreads
180g pack No.1 Whipped Feta Dip with Sunblush Tomatoes
¼ x 25g pack flat leaf parsley, roughly chopped

Preheat the oven to 220ºC, gas mark 7. Cut the beetroot into thin wedges, then toss on a large baking tray with the oil. Season and roast for 25 minutes.
Stir the olives into the tray, then grate over the garlic and squeeze over the juice of half the orange. Stir everything together and roast for a further 5 minutes. Sprinkle the flatbreads with water and add to the oven for the final 4 minutes of cooking time, flipping halfway through.
Divide the flatbreads between plates and spoon over the whipped feta and sunblush tomatoes. Peel and slice the remaining half orange and stir into the beetroot and olives. Top the flatbreads with the beetroot mixture, scatter over the parsley and serve immediately.

Cook’s tip

Level up
Scatter the finished flatbreads with toasted pumpkin seeds for extra flavour and crunch.

And to drink...

Stoneleigh Sauvignon Blanc, New Zealand
Aromatic with bright citrus notes, a glass of this dry, crisp white cuts through the richness of the salty feta and earthy beetroot.

Typical values per serving when made using specific products in recipe