1 bunch beetroot, trimmed, washed and cut into quarters, stems and leaves reserved
1 tbs Coles Classic Olive Oil
1/2 tsp ground cumin
Coles Classic Olive Oil, extra, to drizzle
Ginger-whipped feta
100g Coles Deli Greek Feta
1/3 cup (80g) Coles Cream Cheese
1 tsp honey
1 1/2 tsp finely grated ginger
1 tsp finely grated lemon rind
Salsa verde
1/4 cup finely chopped mint leaves
1/4 cup finely chopped flat-leaf parsley
1 1/2 tbs lemon juice
1 1/2 tbs Coles Classic Olive Oil
1 garlic clove, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the beetroot salad, preheat oven to 200°C. Line a baking tray with baking paper. Place beetroot in a bowl with oil and cumin and toss to coat. Season. Place on the prepared tray and roast, turning occasionally, for 1 hour.
Step 2
Meanwhile, finely chop ¼ cup of reserved beetroot leaves for the salsa verde. Place remaining 11/2 cups beetroot leaves in a bowl. Drizzle with extra oil and season. Cut reserved beetroot stems into 3cm lengths.
Step 3
Add beetroot stem to the tray and roast for 10 mins. Add leaves and roast for a further 10 mins or until tender.
Step 4
While the beetroot is roasting, place the lamb, cumin, turmeric and paprika in a bowl and season. Toss to combine. Set aside to come to room temperature.
Step 5
To make the ginger-whipped feta, place feta, cream cheese, honey, ginger and lemon rind in a food processor and process until smooth. Season.
Step 6
To make the salsa verde, place mint, parsley, lemon juice, oil and garlic in a small bowl with the chopped beetroot leaves. Stir to combine. Season.
Step 7
Heat a large frying pan or chargrill on medium heat. Cook the lamb for 3-4 mins each side or until cooked to your liking. Set aside for 10 mins to rest.
Step 8
Spread feta mixture onto serving plates. Top with beetroot mixture and a little salsa verde. Add the lamb and drizzle with remaining salsa verde.
1 bunch beetroot, trimmed, washed and cut into quarters, stems and leaves reserved
1 tbs Coles Classic Olive Oil
1/2 tsp ground cumin
Coles Classic Olive Oil, extra, to drizzle
Ginger-whipped feta
100g Coles Deli Greek Feta
1/3 cup (80g) Coles Cream Cheese
1 tsp honey
1 1/2 tsp finely grated ginger
1 tsp finely grated lemon rind
Salsa verde
1/4 cup finely chopped mint leaves
1/4 cup finely chopped flat-leaf parsley
1 1/2 tbs lemon juice
1 1/2 tbs Coles Classic Olive Oil
1 garlic clove, finely chopped
Description
Served with a mouth-watering salsa verde and ginger-whipped feta, this spiced lamb and beetroot dish is sure to impress.
Method
Step 1
To make the beetroot salad, preheat oven to 200°C. Line a baking tray with baking paper. Place beetroot in a bowl with oil and cumin and toss to coat. Season. Place on the prepared tray and roast, turning occasionally, for 1 hour.
Step 2
Meanwhile, finely chop ¼ cup of reserved beetroot leaves for the salsa verde. Place remaining 11/2 cups beetroot leaves in a bowl. Drizzle with extra oil and season. Cut reserved beetroot stems into 3cm lengths.
Step 3
Add beetroot stem to the tray and roast for 10 mins. Add leaves and roast for a further 10 mins or until tender.
Step 4
While the beetroot is roasting, place the lamb, cumin, turmeric and paprika in a bowl and season. Toss to combine. Set aside to come to room temperature.
Step 5
To make the ginger-whipped feta, place feta, cream cheese, honey, ginger and lemon rind in a food processor and process until smooth. Season.
Step 6
To make the salsa verde, place mint, parsley, lemon juice, oil and garlic in a small bowl with the chopped beetroot leaves. Stir to combine. Season.
Step 7
Heat a large frying pan or chargrill on medium heat. Cook the lamb for 3-4 mins each side or until cooked to your liking. Set aside for 10 mins to rest.
Step 8
Spread feta mixture onto serving plates. Top with beetroot mixture and a little salsa verde. Add the lamb and drizzle with remaining salsa verde.
