CANDIED & GOLDEN BEET SALAD WITH BAKED FETA & HOT TURKISH PEPPER FLAKES

PREPARATION TIME: 5-10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4-6

INGREDIENTS
1 PACK OF FETA 220G – LEFT WHOLE 1-2 TSP TURKISH PEPPER AKES (ADD DEPENDING ON HOW MUCH SPICE YOU LIKE)
SEVERAL TURNS OF BLACK PEPPER
ZEST OF 1 LEMON (KEEP LEMON JUICE FOR DRESSING)
GLUG OF RAPESEED OIL
6 FRESH BEETROOT (CANDIED, REGULAR OR GOLDEN) – PEELED AND FINELY SLICED ON A MANDOLIN 1⁄2 BUNCH RADISHES
1 SMALL HANDFUL OF PARSLEY – ROUGHLY SLICED

DRESSING
JUICE OF 1 LEMON
1⁄2 CLOVE OF GARLIC
1⁄2 TSP DIJON MUSTARD
SPLASH OF WHITE WINE VINEGAR
1⁄2 TSP TURKISH PEPPER AKES
2-3 GLUGS OF RAPESEED OIL OR OLIVE OIL

PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | PLACE YOUR FETA BLOCK ON A NON-STICK BAKING TRAY | ADD THE RAPESEED OIL, TURKISH PEPPER FLAKES, BLACK PEPPER AND LEMON ZEST | BAKE FOR 12-15 MINUTES OR UNTIL WARM AND CRUMBLING

NEXT PREPARE THE BEETROOT RADISHES AND PARSLEY | ADD THE DRESSING INGREDIENTS TOGETHER AND WHISK OR PLACE IN A JAR AND SHAKE UNTIL COMBINED | ONCE THE FETA IS COOKED, CRUMBLE AND COMBINE WITH THE FRESH BEETROOT RADISHES AND PARSLEY | DRIZZLE THE DRESSING AND STIR UNTIL EVERYTHING IS EVENLY COATED | ADD EXTRA PEPPER FLAKES IF YOU LIKE SPICE AND SERVE WHILE THE FETA IS STILL WARM