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Beetroot and creamy feta

Ingredients 5
Servings 10


  • 300
    Danish-style feta cheese
  • 125
    extra virgin olive oil
  • handful fresh origanum, broken into leaves
  • 2
    cloves garlic, sliced
  • 4
    large beetroot


Cut feta into bite-sized cubes and place in a shallow dish. Mix oil, herbs and garlic and pour over feta. Marinate at room temperature overnight or for at least an 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 onto skewers and top with feta and sprig of fresh origanum.

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