Beetroot Pita

Instructions

1. 1

   Preheat your oven to 200°C. Toss the beetroot wedges with 30 ml of olive oil, salt, and pepper. Spread them on a baking tray in a single layer.

   Tip: Cut the beetroots into evenly sized pieces so they cook uniformly.

2. 2

   Roast the beetroots for 30-35 minutes until they are tender and the edges begin to caramelize. Stir halfway through cooking.

   Tip: The beetroots are ready when a fork pierces them easily.

3. 3

   While the beetroots cook, prepare the whipped feta by combining crumbled feta, greek yogurt, lemon juice, and remaining olive oil in a bowl. Blend until smooth and creamy.

   Tip: Use a fork or immersion blender to achieve the desired consistency.

4. 4

   In a small bowl, whisk together the pomegranate molasses with a pinch of salt to create a light dressing.

   Tip: This adds a sweet-tart complexity to the sandwich.

5. 5

   Warm the pita bread in the oven for the last 5 minutes of beetroot cooking, or heat them briefly in a dry pan.

   Tip: Warm pita is more pliable and easier to fill.

6. 6

   Carefully slice each pita open to create a pocket. Spread a generous layer of whipped feta inside each pita.

   Tip: The feta acts as a creamy base and holds everything together.

7. 7

   Layer the fresh spinach, roasted beetroot wedges, and pomegranate seeds into each pita.

   Tip: Layer in this order to prevent the bread from becoming too soggy at the bottom.

8. 8

   Drizzle the pomegranate dressing over the filling and sprinkle with fresh mint. Serve immediately while the beetroots are still warm.

   Tip: The warm beetroot contrasts beautifully with the cool, creamy feta.