Beetroot foldovers

Beetroot foldovers

beetroot foldovers

Try these beetroot foldovers for a healthy, gluten-free snack.

  • 1 hr + cooling
  • Serves 6 as a snack
  • Easy

INGREDIENTS

  • 2 beetroots
  • 45ml Danish feta or goat’s cheese
  • 4 pitted medjool dates, finely chopped
  • 30ml plain yoghurt
  • squeeze lemon juice
  • 45ml sunflower seeds
  • balsamic reduction, to drizzle
  • baby herbs, to garnish

METHOD

  1. Cook the beetroot in salted, boiling water for about 45 minutes, until tender. Drain under cold water until cool enough to handle. Slice the beet as thinly as possible (a mandolin works best). Place on paper towels to absorb excess moisture.
  2. Combine the cheese, dates, yoghurt, lemon juice and sunflower seeds. Scoop teaspoonsful onto the beetroot slices and fold over. Drizzle over balsamic and scatter with herbs.

FEATURE: MARGIE ELS-BURGER PHOTOS: DYLAN SWART

Magazine issue date: July, 2019


Avatar

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

Top