Beetroot and creamy feta

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 6
Servings 2


Serving Change
  • 300
    Danish-style feta cheese
  • 250
    extra-virgin olive oil
  • 1
    handful fresh origanum, broken into leaves
  • 2
    cloves garlic, sliced
  • 4
    large beetroot
  • sprigs of fresh origanum, to serve


Cut feta into bite-sized cubes and place in a shallow dish. Mix oil, origanum and garlic and pour over feta. Marinate at room temperature overnight, or for at least 1 hour. Place beetroot in cold water and bring to the boil. Remove from heat and allow to cool in water. Using a potato peeler, peel around the circumference of the beetroot to create ribbons. Thread on to skewers and top with feta and a sprig of fresh origanum. Total values: 9 684,2 kJ; 61,8 g carbohydrate; 66,8 g protein; 193,4 g fat

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