Beetroot & Feta Cucumber Bites

Beetroot & Feta Cucumber Bites

Welcome back to my kitchen! where I am sharing another simple cucumber recipe to highlight it’s versatility. Fresh & healthy, these Cucumber appetisers take on a Mediterranean flare with beetroot and feta bursting with flavour and colour, they won’t disappoint (unless like my better half, you don’t like beetroot).

But if you are short on time, are expecting visitors & have these fresh ingredients at home, this is a perfect party bite to entertain at short notice and combines the crispness of cucumbers, the earthiness of beetroots & radish, and the rich tang of Greek feta. These flavours work beautifully together so give it a try and tell me what you think. You’ll feel like you have landed in Turkey!

Admittedly, I don’t get to eat beetroot much these days as my partner loathes it but I love the taste and it has a lot of health benefits which I will delve into later in this post, but I get it, that earthy flavour does not float everyone’s boat. I had to rebel a little this week to produce something, that was not to everyone’s liking but my daughter and I loved them…and the surplus!

Apart from toasting a few cumin seeds, no cooking required. Slice your cucumber and radishes and throw the rest of your ingredients in a processor & pipe, garnish – done!

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Beetroot & Feta Cucumber Bites

(Serves 12 Prep 20 mins)

You Will Need:

• Continental Cucumber: Cucumbers are one of those vegetables (fruits if you are a gardener) that people are a little particular about. I Like the continental cucumbers, I think because of texture. I am not a fan of a lot of slimy seeds in the centre, which some of the other varieties contain but you can use any. I like to keep the skin on both, for texture and colour but you don’t have to. Use the fatter ones however as you want a decent diameter when sliced. Discard the ends. You want 12 even slices.

• Large radishes: The red skin of the radish, you want to show off as much as the spicy flavour. Slice the radishes thinly and you want the slices almost as big in diameter as your cucumber slices for aesthetics.

• Greek Feta: I love Greek feta myself and it doesn’t really matter which you use. If you are using Danish feta, you might not need to add additional salt to your dip. Greek feta is more flavoursome but less salty.

• Sliced Beetroot: I have used tinned beetroot purely out of convenience. It is a time saver and I don’t want the mess of cooking up my own. Totally up to you. You want to drain the juice, which you could save if you wish to dye some eggs or need a natural food colouring for another recipe.

• Garlic olive oil: Use whatever oil you like. I love garlic olive oil for this recipe. Just start with 1/2 of your oil. You don’t want your dip to be runny as you want to be able to pipe it, so the least amount of liquid required, the better.

• Lemon Zest: It doesn’t need to be added but I think that citrusy addition completes the Mediterranean flavour profile.

• Cumin seeds: I love the flavour of cumin, especially when dry roasted. Again, the Mediterranean flavour profile is lifted with the flavour of cumin. Reminds me of Turkish food- love love love!

• Flatleaf parsley: Any herb is ok but flat leaf parsley is used alot in Mediterranean/ Turkish food. You don’t need alot of it, just a few sprigs.

• Garlic: As If I would produce a savoury recipe without garlic! never! Add what you like. 1-2 cloves is plenty for this appetiser.

• Salt (optional)

• Coriander to garnish

Additional items: Piping bag & piping tip

Instructions:

1. Dry Roast the Cumin Seeds:

• Place a small, dry pan over medium-high heat.
• Add 1 teaspoon of cumin seeds.
• Stir the seeds intermittently to ensure they roast evenly. You’ll notice the seeds will start to darken slightly and release a fragrant aroma after about 2 minutes.
• Once roasted, remove the skillet from the heat and allow the cumin seeds to slightly cool.

2. Prepare the Beetroot and Feta dip:

• In a mini food processor, combine the following ingredients:
  • Greek feta, crumbled
  • Sliced beetroot, drained
  • Garlic olive oil
  • Garlic cloves peeled
  • Zest of ½ lemon
  • Flatleaf parsley
  • The dry roasted cumin seeds
• Pulse the mixture until it reaches a smooth and creamy consistency. This should take several pulses. Make sure all the ingredients are well blended and there are no large chunks remaining.

3. Season the Mixture:

• Taste the beetroot and feta mixture.
• If needed, add salt to taste. Remember to start with a small amount and adjust as necessary since feta cheese is already quite salty.

4. Prepare the Cucumber and Radish Slices:

• Take a large continental cucumber and slice off & discard the ends.
• Slice the cucumber into 12 even rounds. Aim for each slice to be about ½ inch thick to provide a sturdy base for the toppings.
• Finely slice 2 large radishes. Place one radish slice on top of each cucumber slice.

5. Prepare the Piping Bag:

• Take a ziplock bag and cut off one of the bottom corners.
• Insert a star piping tip into the cut corner, ensuring it is firmly seated and won’t slip out.
• Fill the ziplock bag with the prepared beetroot and feta dip, adding about ½ cup at a time. Twist the top of the bag to prevent the mixture from leaking out.

6. Pipe the Beetroot Dip:

• Gently squeeze the piping bag to pipe the beetroot mixture onto the center of each radish slice. The star tip will create a decorative pattern, adding to the visual appeal of the dish.

7. Garnish with Coriander:

• Take fresh coriander leaves and place a small leaf or a sprig on top of the beetroot mixture on each cucumber slice. Parsley would work here also.

8. Serve and Enjoy!

Helpful Hints

• Not everyone has piping bags and tips. You can substitute with a plastic bag or ziplock bag, but I do recommend having a couple of piping tips at home. They can really make life easy and transform the simplest dish into a knockout!

• This is one option for serving a dip on cucumber, you could substitute with your favourite dip instead. Just try to stick with a colourful dip eg pumpkin, red pepper or taramasalata.

• These appetisers are best made to eat immediately as I find if they sit around, the texture changes and the general fresh, crispy appeal is lost.

• I personally don’t add any salt as I find the Feta salty enough, but if you are accustomed to more salt, then please add to your liking but taste 1st before you add more, so you don’t end up with an overwhelming salty flavour.

Beetroot & Feta Cucumber Bites

(Serves 12 Prep 20 Mins)

Recipe

Ingredients:

• 1 Large Continental Cucumber
• 2 large radishes finely sliced
• 200g Greek Feta
• 425g tin sliced Beetroot drained
• ¼ cup garlic olive oil
• zest of ½ Lemon
• 1 tsp cumin seeds dry roasted
• 1 Tbsp Flatleaf parsley
• 1-2 Garlic cloves
• Salt (optional)
• Coriander to garnish

Method:

1. Dry roast Cumin seeds in a pan over Med high heat, stirring intermittently (approx 2 mins)
2. To the bowl of a mini processor, add feta, beetroot, oil, garlic, lemon zest, parsley & cumin seeds and pulse to a smooth consistency
3. Add salt to taste
4. Slice Cucumber into 12 even slices & discard ends
5. Place a slice of Radish onto each cucumber slice
6. Cut a bottom corner off a ziplock bag and feed a star piping tip inside the bag into the open corner until it is firmly seated
7. Add the beetroot dip ½ cup at a time to bag and twist the top to prevent dip leaking out of the bag.
8. Gently pipe the dip into the centre of the radish slices 
9. Garnish each cucumber slice with Coriander
10. Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc:

Sauvignon Blanc’s high acidity and fresh citrus notes can balance the tanginess of the feta and the earthiness of the beetroot. The herbal undertones of the wine also complement the garlic, cumin, and parsley in the dish, enhancing the overall flavour profile.

Pinot Gris:

Pinot Gris offers a refreshing counterpoint to the rich, creamy beetroot and feta mixture. Its fruit-forward flavours and crisp acidity help to cleanse the palate between bites, making it an excellent pairing for the fresh cucumber and radish.

Rose:

A dry Rosé is versatile and can complement a variety of flavours. Its bright acidity and subtle fruitiness make it a great match for the creamy, tangy feta and the earthy beetroot, while also pairing well with the fresh vegetables and herbs.

Spotlight

Beetroot

Beetroot, a vibrant and versatile root vegetable, is celebrated not only for its deep red colour but also for its impressive nutritional profile. This humble vegetable is packed with essential nutrients and antioxidants, making it a fantastic addition to a healthy diet.

It’s striking hue can add a splash of colour to a variety of dishes, from juices and dips to salads and tarts. Additionally, beetroot can serve as a natural food colouring in your cooking, offering a healthful alternative to synthetic dyes.

Beetroot is a low-calorie food, making it a great choice for those looking to manage their weight while still obtaining essential nutrients.

Beetroot is rich in a range of vitamins and minerals. It provides a good source of vitamin C, potassium, magnesium, and iron. These nutrients are crucial for maintaining overall health and well-being.

The fiber content in beetroot supports digestive health, helps maintain regular bowel movements, and contributes to a feeling of fullness, which can aid in weight management.

Folate (vitamin B9) is essential for cell growth and function. Beetroot is particularly high in folate, which can contribute to heart health by helping to lower levels of homocysteine, an amino acid linked to heart disease.

Nitrates found in beetroot have been shown to dilate blood vessels, improving blood flow and lowering blood pressure. This can have positive effects on heart health and brain function, as increased blood flow ensures that these vital organs receive an adequate supply of oxygen and nutrients.

The natural nitrates in beetroot can enhance athletic performance by improving efficiency in the use of oxygen during exercise. This can result in increased stamina and reduced fatigue.

Consuming beetroot may help improve insulin sensitivity and glucose uptake, which can be beneficial for individuals managing Type 2 diabetes.

Beetroot contains betalains, powerful antioxidants with antiinflammatory properties. These compounds can help to reduce inflammation in the body, which is crucial in managing chronic inflammatory conditions.

Health conditions that may benefit from beetroot:

1. Heart Disease:
   • The combination of nitrates, fibre, and antioxidants in beetroot can support cardiovascular health by lowering blood pressure and improving overall heart function.
2. Liver Disease:
   • Betalains and other antioxidants in beetroot may help protect the liver from oxidative damage and inflammation, supporting liver health and function.
3. Arthritis:
   • The anti-inflammatory properties of beetroot can help reduce inflammation and pain associated with arthritis, improving joint health and mobility.
4. Cancer:
   • Chronic inflammation is a risk factor for various types of cancer. The antioxidants and anti-inflammatory compounds in beetroot may help reduce the risk of cancer by combating inflammation and oxidative stress in the body.

Incorporating beetroot into your diet can offer numerous health benefits, from enhancing heart and brain health to supporting exercise performance and managing chronic conditions. Whether you enjoy it raw, cooked, juiced, or as a natural food dye, beetroot is a nutritional powerhouse that can contribute significantly to a healthy lifestyle.