Hasselback Beets with Whipped Feta & Chimichurri
10 min
Veggie
81640
For 2 Portions
360 g
beet, cooked
170 g
feta cheese
60 g
Greek yogurt
15 g
parsley, fresh
1
chili pepper
7 tbsp
olive oil
2 tsp
red wine vinegar
2 clove(s)
garlic
1/2 tsp
oregano, dried
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and finely chop garlic.