Beetroot with charred green onions, za’atar, and feta cream from Ottolenghi Test Kitchen - Extra Good Things (page 32) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • kaisha_x5x580 on April 04, 2026

    I made the feta cream component - I had to substitute the creme fraiche with sour cream, and I added some lemon juice in the food processor as it was quite thick. It was delicious!

  • KarinaFrancis on June 24, 2024

    A great side dish to go with lamb chops. I drastically cut the time down (and made it weeknight friendly) by using vac packed cooked beetroots. They were really small which really just helped with the ascetics.

  • Bessp on April 07, 2024

    Delicious, if a teeny bit fussy. Next time I'll make the parts in advance and just assemble on the day. Use more charred lemon in the feta cream.

  • chezmaryb on December 31, 2022

    Lots of bitter flavors in here from charred onion and lemon. If you love beets and feta you will like this dish. I found 3 minutes on each side too long to charr the onion, would try 2 minutes next time. Also, I think this would work better served as a tartine with the feta cream as the spread and the beet mix as a topping.

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