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Greek Styke Fried Beetroot With Crispy Topping
Fried beetroot makes a great meze starter or a veggie side dish
Ingredients
- 300 g beetroot boiled and chopped
- 1 tbsp capers
- 2 slices bread roughly broken
- 2 tbsp olive oil
- 1 clove garlic cut in thin slices
- ½ tsp chopped fresh chilli
- 1 anchovy fillet chopped
- Zest and juice of half lemon
- Salt and pepper to taste
- Lemon wedges to serve
Instructions
- Heat half the oil in a pan and fry the beetroot for 4 mins stirring continuously
- Remove from pan and set aside on kitchen paper
- Add remaining oil to the pan and sauté the garlic with anchovy and chilli for 2 mins
- Add the bread crumbs, lemon zest and juice and some pepper, be careful with salt as anchovy is very salty
- Mix with the fried beetroot and serve either as a side dish or part of meze starter for 2
Notes
Serve this fried beetroot as a meze starter with other Greek specialities or as a side dish with roast chicken, pork chops etc.
Remember, if you are buying precooked beetroot in the supermarket makes sure it is not pickled in vinegar.
Nutrition
Calories: 270kcalCarbohydrates: 29gProtein: 6gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 376mgPotassium: 538mgFiber: 6gSugar: 12gVitamin A: 50IUVitamin C: 10mgCalcium: 63mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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