Dukkah Spiced Beets with Grilled Naan and Yoghurt Fetta Sauce

Prepare Ingredients:

Preheat oven to 190°C. Wash the fresh produce. Pick dill leaves; discarding stems, roughly chop leaves. Halve lemon. Cut the tops and bottoms off the beetroot. Peel, then halve beetroot; cut into 1 cm wedges.

Roast Beets:

On a lined baking tray, toss beetroots with dukkah, 1 tablespoon olive oil, salt, and pepper. Roast, about 20-25 minutes or until tender. Leave oven on for step 5.

Make Yoghurt Fetta Sauce:

While beetroots roast, in a small-medium bowl, combine the juice of up to ½ the lemon, yoghurt, and fetta; crumble as you add. Taste and add salt and pepper as needed. Set aside.

Make Salad:

In a medium bowl, combine dill, spinach, juice of remaining lemon or to taste, and a light splash of olive oil. Set aside.

Grill Naan:

Place naan directly on racks in oven to grill for 2-3 minutes or until lightly toasted watch closely to make sure they don't burn.

You Plate It:

Place a naan on each plate. Spread over yoghurt sauce, then top evenly with a thin layer of spinach salad and dukkah beetroot. Don’t forget to get all that yummy toasted dukkah off the baking tray. Enjoy!