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Indian Spiced Roasted Beetroot and Feta Salsa Topped Chilli

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Serving Size4

    Ingredients

    • Arden’s Fiery Chilli & Spelt Oaty Thins
    • 300g beetroot
    • 2 cloves garlic, minced
    • 1 tsp toasted cumin seeds
    • 1 green chili, finely chopped
    • 1 tbsp’s olive oil
    • ½ tsp garam masala
    • ½ tsp chilli powder
    • Small bunch coriander
    • 100g feta cheese
    • Salt and pepper

    Method

    1

    1. Place the beetroot into a lidded saucepan and cover with hot water. Cook for around 45 minutes testing the beetroot is cooked through by piercing the beetroot with the tip of a sharp knife.

    2. Leave to cool a little before peeling the beetroot, the skins should slip of easily now. Cut the beetroot into 1 cm cubes.

    3. Add a tbsp. olive oil to a medium sized frying pan over a low to medium heat add the minced garlic, cumin seeds, chilli, garam marsala and chilli powder and sauté for 1 minutes.

    4. Add the beetroot, season to taste and sauté for a further 2-3 minutes. Remove the pan from the heat and crumbly in the feta cheese.

    5. Finely chop the coriander leaves and stems, stir through the beetroot mixture. Spoon into a bowl and serve with Arden’s Fiery Chilli & Spelt Oaty Thins

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