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Goldi Cooks! Baby Beets with Agrumato with Frankie Cox

Melbourne-based chef and champion of 'eating for impact', Frankie Cox of Green On, shares with another veg-forward recipe with us; baby beets dressed in Goldi lemon agrumato.

It's week five of Goldi Cooks! And in this weeks episode we have another recipe for Melbourne-based chef and champion of ‘eating for impact’ Frankie Cox.

Today, we're taking baby beets and tossing them with lemon agrumato. These sweet and earthy veggies are then destined to top a whipped-feta-laced crostini.

Frankie Cox

Baby beets with lemon agrumato

Ingredients

Ingredients

  • 1 baguette, sliced on an angle

  • 1 clove garlic, halved

  • 1 bunch baby beetroots with leaves attached

  • 1 cup feta, diced

  • Lemon agrumato

  • Salt and pepper to taste

Method

Preheat the oven to 180°C.

Start by blanching the beetroots and their leaves. Bring a pot of salted water to the boil, then lower the beetroots in. Simmer over medium heat for 5–8 minutes until the beetroots are tender. Once strained, quarter the beetroots and cut the stems and leaves into 5cm-long pieces. In a mixing bowl, dress the beetroots with a generous amount of lemon agrumato, salt, and pepper, then set aside.

For the crostini, lay the baguette slices across an oven tray. Drizzle with EVOO and season with flaky salt. Toast for about 5 minutes, until golden but still soft in the center. Once out of the oven, rub the slices with garlic (optional).

While the crostini are toasting, prepare the whipped feta. In a food processor, blend the feta, 1 tbsp cold water, and 1 tbsp lemon agrumato until smooth and aerated.

To assemble the crostini, spread the whipped feta onto the toasted bread with the back of a spoon, ensuring you cover the edges. Top with the beetroot mixture and finish with another drizzle of lemon agrumato. Best served warm or at room temperature.