Whenever I’m at the supermarket I always scan the aisles for deals or inspiration. Today I saw 250g of cooked beetroot for 30p. It makes a lovely sweet sauce after a quick blitz in the food processor. So here’s what I made – Beetroot & Feta Pizza. The sweetness of the beetroot is complimented by the tangy-zestiness of feta mixed with lemon juice & dill. It’s on the table in 20 minutes 👍
BEETROOT & FETA PIZZA
Prep | 5 mins
Cook | 15 mins
Serves | 2
INGREDIENTS
- 400g pre-rolled ready to bake pizza dough
- 250g cooked beetroot in juices (approx 4) – see method
- 1/2tsp crushed chilli flakes
- 5tbsp light olive oil plus extra to drizzle
- 1tbsp red wine vinegar
- Half a pack of feta (approx 100g), or Greek salad cheese, cut into small cubes
- 1tbsp lemon juice
- 1tsp dried dill
- 1tsp dried parsley, to garnish
METHOD
Preheat your oven to 180C. Unroll your pizza dough on a baking tray. Cook according to instructions (approx 15 mins). Take 1 beetroot and cut into small cubes then add to a small casserole dish with 1tbsp red wine vinegar and a drizzle of olive oil and cook until the pizza base is ready
Make the sauce while the base cooks. Add the remaining beetroot and juices to a food processor along with 5tbsp olive oil, 1/2tsp crushed chilli flakes and pulse to a smooth paste
Toss the feta in a small bowl with the lemon juice and dill
When the base is ready, spoon over with the beetroot sauce then dot the base with cooked beetroot and feta. Sprinkle with parsley and dig in!
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