Fresh herbs from the garden are back in season. Yahoo!! This recipe is originally from Hemsley and Hemsley. Fresh rosemary is the key to this gluten-free, vegetarian “cake”. The unlikely combination of beets, eggs, feta and rosemary is a real winner. And even better it is delicious eaten hot or cold, so is perfect for making ahead and packing in your lunch. One important thing here is you’ll enjoy using a spiralizer to prepare the beets here. A spiralizer is a fairly recent must have kitchen gadget: it turns veggies into delicious curly noodles. Without a spiralizer you could use a Japanese mandolin to shred the beets. Grating or finely chopping the beets would work (but labour intensive and will create a heavier cake). If you need to follow this method consider blotting extra liquid from the beets before cooking. You can substitute for the fat – the original recipe used ghee (clarified butter), or use regular butter only. Also, you could reduce the feta to reduce dairy fat here…. Maybe add a pinch more salt to the recipe to retain the flavour.
Prep time: 10 minutes
Cooking time: 9 minutes
Servings – 2
2 medium beets, washed, top/tailed and spiralized or shredded on a fine setting
1 teaspoon coconut oil
1 teaspoon butter
1/2 tablespoon fresh rosemary, chopped finely
100g feta cheese, crumbled
2 eggs, whisked
Sea salt and fresh ground pepper to taste.
1. Melt butter and coconut oil in a skillet at medium heat.
2. Add the beet noodles and chopped rosemary plus a big grind of fresh pepper. Toss together and sauté for 3 minutes.
3. Flatten the beet noodles and gather together, neatening the edges, sprinkle with feta and pour the egg over, distributing evenly.
4. Lower the heat and cook gently for 5 to 6 minutes until set. Use two spatulas to carefully flip the cake and cook for an additional minute or so. You could finish the top side under the grill instead.
Delicious served hot or cold. Add a sprinkle of sea salt if desired.
Nutrition: Calories 276, Fat 19.6g, Protein 14.7g, Carbs 10.3g