Beetroot & Feta Bars
An Original Recipe by Not Quite Nigella
Preparation time: 15 minutes
Baking time: 30 minutes
- 500g/1lb. roasted beetroot*
- 1/2 cup milk or vegetable stock
- 1 large red onion, peeled and diced
- 4 eggs
- 1 cup rice flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 tablespoon white wine vinegar
- 2-3 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon allspice
- 250g/0.5lb feta cheese (I used Danish feta) cut into cubes
How to roast beetroot from scratch: wash the beetroot leaving the head and tail on and place in a ovenproof pot with an ovenproof lid (I use a cast iron pot). Add 2 tablespoons of oil and place in a 200C/400F oven for 1-1.5 hours (check that they are tender by inserting a sharp knife). Allow to cool and then while wearing gloves, peel them. The skins, top and tail should slip off easily and you shouldn't need a peeler
Step 1 - Preheat oven to 180C/350F. Line a baking tray with parchment. Quarter the beetroot and process the beetroot with the milk or vegetable stock until smooth-ish puree. Place into a large bowl and add the diced onion, eggs, rice flour, baking powder, sugar, vinegar, salt, cumin and 1 teaspoon of the oregano and allspice. Stir until mixed together.
Step 2 - Add two thirds of the feta and stir gently and spoon the mix into the prepared tray. Dot with the extra third of the feta and the remaining teaspoon of oregano. Bake for 30 minutes. Allow to cool in tray and then slice up.