A few weeks ago we got the most lovely beetroot in our organics box. But it was like, just one beetroot. So it sat there, looking mournfully out at me every time I opened the refrigerator but I was never inspired about what to cook with it. Ok that’s a lie, I’m fairly certain I entertained a beetroot and haloumi dish for the briefest of moments, but it never came to fruition.
So when I was putting a few bits and pieces together for Pepper, I wondered if she might like it – and she did! Her little purple grin was adorable. It made enough for a few servings of dinner (this kid eats like a bird), but you can obviously use your own amounts. And if you’re concerned about the salt level in the feta, by all means leave it out or replace it with a little more cottage cheese or ricotta.
For three servings (after that you’ve gotta be freezing it, and ain’t nobody got time fo dat), you’ll need:
One large beetroot
1/2 large sweet potato
1 tablespoon feta
*Peel and chop the beetroot and sweet potato and add to a pot with a little water – just enough to cover, and bring to the boil.
*reduce heat and simmer for 20 minutes or so, until the veggies are tender.
*Blend with the feta (or ricotta/cottage cheese) and serve to your hungry little vegemite.