Wilted spinach with wild garlic, crumbled feta on honey roasted beetroot discs resized

Wilted Spinach with Wild Garlic, Crumbled Feta on Honey Roasted Beetroot Discs

Ballyknocken letter B

Serves 4 (as a starter or light bite)

8 beetroot slices
1 tbsp honey
300g spinach leaves, roughly shredded
12 wild garlic leaves
Salt and freshly ground black pepper
Rapeseed oil
80g feta, crumble
Chives, to garnish

Preheat the oven to 180°C/fan 160°C/gas 4.
Place the beetroot slices on a parchment lines roasting tray. Spoon over the honey and season with salt and freshly ground black pepper. Drizzle over a little oil and roast for 18 to 20 minutes until cooked.
When ready to serve, heat some oil in a large frying pan.
Place the spinach leaves as well as the garlic leaves into the pan, toss and cook until just wilted. Season with salt and freshly ground black pepper.
Spoon a pile of spinach on top of each beetroot slice.
Sprinkle over crumbled feta and garnish with chives. Serve immediately.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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