A festive, elegant dish that’s easier than it looks

Ingredients:

• 4 small beets
• 4 small kohlrabi
• 4 tbsp olive oil
• Salt
• Coarse black pepper
• 200ml yogurt
• 150ml sour cream
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp pomegranate vinegar
• Handful of mint and basil (or other herbs)
• 60g feta cheese (sheep/goat/Bulgarian)
• A handful of any chopped nuts

Instructions:

1. Peel beets and kohlrabi, trim tops or stability, and slice thinly but not all the way (use wooden spoon handles as guides)
2. Place each veggie on parchment-lined foil, drizzle with oil, slat, pepper, and 1/4 cup water, and seal into tight packets. Back at 200C for 60 mins until tender
3. Unwrap (careful of steam!), drizzle more oil, and bake open for another 15 minutes until golden. Cool slightly
4. Mix yogurt, sour cream, lemon juice, some of your herbs (leave some for garnish), salt and pepper
5. Spread sauce on a platter and top with veggie fans, crumbled feta, nuts, extra herbs, and vinegar