This vibrant and satisfying beetroot and feta lattice roll recipe from renowned Gaggenau Chef Sarah Gardiner showcases the richness of seasonal summer produce. Featuring earthy beetroot paired with creamy feta, encased in a beautifully golden, flaky pastry lattice, it’s a simple yet flavourful dish that is sure to go down a treat.

Cooking Time: 25–30 minutes
Preparation Time: 20 minutes
Servings: 4–6 portions

Ingredients 

• 400g vacuum packed cooked beetroot
• 2 tbsp fresh dill, chopped
• 1 tsp chilli flakes
• 300g feta cheese
• 1 pack ready rolled puff pastry
• 1 egg, beaten to glaze
• 1 tbsp poppy seeds
• Freshly ground black pepper

Method

• Preheat the oven – Preheat the oven to 180C, line a baking tray with parchment paper.
• Prepare the filling – Coarsely grate the beetroot. Place in a sieve and squeeze out as much of the beetroot juice as you can without mashing it. Tip into a mixing bowl with the dill, chilli flakes and lots of black pepper. Crumble in the feta and give everything a good mix.
• Assemble the dish – Remove the puff pastry sheet from the fridge for a few minutes before unrolling, to stop it cracking, then unroll. Put the beetroot mixture down the middle of the long length of the pastry. With a sharp knife, cut slits 3cm apart, 1cm away from the beetroot mixture to the edge of the pastry, slanting away from you. Brush with beaten egg.
• Create the lattice – Starting at the end nearest to you, fold the pastry alternately over each other, to give a plait effect. Brush the top with beaten egg and sprinkle with the poppy seeds. Transfer to the lined baking tray.
• Cook and serve – Bake for 30 – 40 minutes or until the pastry is golden brown. Remove from the oven and serve hot or cold cut into slices.

Enjoy!

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