Beetroot with Cumin and Feta
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Beetroot with Cumin and Feta
5 medium beetroot
½ a standard block of feta
½ teaspoon cumin seeds
Olive oil
Balsamic vinegar
- Peel and slice the beets into 1cm (ish) slices. Cook the beets in boiling water until just tender (or steam, which would probably be nicer).
- Allow the sliced beets to cool and spread on a serving plate.
- Drizzle with olive oil and balsamic vinegar and sprinkle over the cumin seeds.
- Crumble over the feta and serve.
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