Beetroot doesn’t have to take ages to cook, these rostis are done in mere minutes, and pairing them with the salty feta really shows off their earthy sweetness
2 medium beetroot
1 medium floury potato
1 small white onion
1½ tbsp plain flour
1 tsp ground cumin
2½ tbsp olive oil
1 small garlic clove
2 small lemons
2 handfuls baby spinach leaves
100g feta cheese
1. Peel the beetroot and potato and coarsely grate. Place in a colander in the sink and squeeze out any excess moisture, then transfer to a bowl.
2. Peel, halve, and finely slice the onion, and crumble the feta cheese. Add the sliced onion to the grated beetroot and potato along with the flour, ground cumin, and half the feta. Season with salt and pepper and stir until well mixed.
3. Place a large frying pan on a medium heat and add 1 tbsp olive oil. Divide the beetroot mixture into four balls. Squeeze each ball tightly in your hands to bind it together and place evenly spaced apart in the frying pan.
4. Use the back of a spatula to flatten the balls gently into rostis approximately 1cm thick. Fry for 3-4 mins on each side, until tender and well browned, turning just once (be gentle, you don’t want them to break up!).
5. Meanwhile, finely grate the zest from the lemons, then juice them (keep zest and juice
separate). Crush the garlic clove and, in a small bowl or jug, whisk together with the tahini, lemon juice, 1½ tbsp olive oil and freshly ground black pepper to taste.
6. Arrange the spinach leaves on plates, and toss with the lemon zest and remaining feta. Transfer the cooked rosti to the plates and drizzle over the tahini dressing.