Beetroot and creamy feta

Name: Beetroot and creamy feta
Yield: 10 servings
Cuisine: Dairy
Ingredients: 300.00 g feta cheese Danish, cubed; 250.00 ml olive oil extra virgin; 1.00 fresh oregano handful; 2.00 garlic cloves, sliced; 4.00 beetroot large; origanum fresh, to serve

10 servings

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Dairy

By Food24 November 03 2009

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Ingredients (6)

300.00 g	feta cheese — Danish, cubed
250.00 ml	olive oil — extra virgin
1.00	fresh oregano — handful
2.00	garlic — cloves, sliced
4.00	beetroot — large
	origanum — fresh, to serve

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Method:

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