Roasted Beetroot with a Creamy and Tangy Green Sauce By Nombini Dingela
Ingredients:
- 1 large beetroot
- 2 Tablespoons honey
- Pumpkin seeds
- Feta Cheese (block)
- Spring onion
- Olive oil
- Cavenne pepper
Method:
Preheat oven to 180°
Peel and dice your beetroot into chunks.
Place them on a baking tray, drizzle with olive oil and honey
Bake until tender.
Dressing:
In a blender add, Spinach, spring onion, feta cheese, olive oil, lemon juice, black pepper and pumpkin seeds. Blend everything together until smooth.
