1 Heat the butter and olive oil in a saucepan till the butter froths. Then add the cumin and sesame seeds and cook gently for about a minute.
2 Add the grated beetroot and turn the heat to low. Stir everything together, ensuring all the beetroot is covered with the flavoured oil.
3 Now turn off the heat and stir in the lemon juice and a good few pinches of Maldon sea salt and some freshly ground black pepper.
4 Stir in half the crumbled feta. To serve, top with the remainder of the cheese and sprinkle with freshly chopped dill.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (76%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 46.8mg||14 %|
|Sodium 459.2mg||16 %|
|Potassium 139mg||4 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.8g|
|Protein 6.7g||10 %|
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Calories per serving: 194
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