An earthy beetroot and tangy feta. I use beetroot from the garden here at The Sourdough School, but when time is short I use shop-bought cooked beetroot. My advice is to be generous with the black pepper, and you can grind it freshly straight into the dough for the best flavour. When I make these batards, I open the dough up and add the feta and pepper into the dough, then shape around. This way, the inclusions are enclosed within the dough.
These beetroot, black pepper and feta batards can also nourish your gut microbiome, as beetroot is a great source of polyphenols...
Beetroot, black pepper and feta batards recipe originally from The Sourdough School book, published by Kyle Books. Photograph by Nassima Rothaker. This recipe has been updated on The Sourdough Club website.
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