Ingredients
4-5 yellow beetroot (can also be purple of course!) peeled, cut in wedges
feta
Pistachio dukkha (recipe here)
olive oil
To cook the beetroot, I put them in a pan with enough water to cover by half and then let them cook/steam until just soft. I keep the water to add into a soup at another time. You can also simply steam but it takes some more time.
Lay out the cooked beetroot on a plate and drizzle with olive oil and sprinkle with feta and dukkha.
That’s it!