Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a pot of boiling water, cook the chopped beetroots for 10-15 minutes or until tender. Drain and let cool.
2. In a food processor or blender, pulse the cooked beetroots until they are coarsely chopped.
3. Add the crumbled feta cheese, chopped parsley, chopped mint, chopped walnuts, olive oil, lemon juice, salt, and pepper to the food processor or blender.
4. Pulse the mixture until it is well combined, but still has some texture.
5. Taste and adjust seasoning as needed.
6. Serve the beetroot and feta smash immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 19g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- You can substitute goat cheese or blue cheese for the feta cheese.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- You can substitute pecans or almonds for the walnuts.
Variations:
- Add roasted garlic or roasted red peppers to the mixture for extra flavor.
- Use different herbs, such as basil or cilantro, for a different flavor profile.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- To make this recipe vegan, substitute the feta cheese with a vegan cheese alternative.
- If you don't have a food processor or blender, you can use a potato masher or fork to mash the beetroots and mix in the other ingredients by hand.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the beetroot and feta smash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served cold, but if you prefer it warm, you can heat it up in the microwave or on the stovetop.
Presentation ideas:
- Serve the beetroot and feta smash in a bowl or on a platter.
- Garnish with extra chopped herbs, walnuts, or crumbled feta cheese.
Garnishes:
- Chopped herbs, such as parsley or mint
- Chopped walnuts
- Crumbled feta cheese
Pairings:
- Serve with crackers, pita bread, or toasted baguette slices.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted chicken or fish
- Quinoa or couscous salad
Troubleshooting advice:
- If the mixture is too thick, add a tablespoon of water or olive oil to thin it out.
- If the mixture is too thin, add more feta cheese or walnuts to thicken it up.
Food safety advice:
- Make sure to properly wash and peel the beetroots before cooking.
- Store the beetroot and feta smash in the refrigerator and discard any leftovers after 3 days.
Food history:
- Beetroot and feta smash is a popular dish in Mediterranean cuisine, particularly in Greece and Turkey.
Flavor profiles:
- The beetroot and feta smash has a sweet and earthy flavor from the beetroots, a tangy and salty flavor from the feta cheese, and a fresh and herbaceous flavor from the parsley and mint.
Serving suggestions:
- Serve as an appetizer or snack.
- Use as a spread on sandwiches or wraps.
- Serve as a side dish with grilled meats or vegetables.
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