Recipe Development

Recipe Creator: Stephanie Hodson
Styling & Photography: Stephanie Hodson

Mannabrew-Roasted Beetroot and Whipped Feta Flatbread

Mannabrew-Roasted Beetroot and Whipped Feta Flatbread

Serves 4

Difficulty: Moderate
Preparation time: 2 hours 45 minutes
Cooking time: 2 hours


7.5g fresh yeast
125ml (½ cup) milk, lukewarm
22.5ml (1½ tbsp) plain yoghurt
15ml (1 tbsp) butter, melted
2.5ml (½ tsp) salt
45ml (3 tbsp) MannaBrew Superfood Mesquite Bean Flour
375ml (1½ cups) white bread flour


750ml (3 cups) used MannaBrew Superfood Espresso powder (leftovers from making espresso)
180ml (¾ cup) fine salt
16 (800g) baby beetroots
15ml (1 tbsp) olive oil
1 sprig thyme finely chopped
1 sprig rosemary finely chopped
Salt and pepper, to season.


160ml (⅔ cup) balsamic vinegar
15ml (1 tbsp) MannaBrew Superfood Espresso powder
30ml (2 tbsp) honey
1 slice of orange peel 


80ml (⅓ cup) feta
125ml (½ cup) sour cream
2.5ml (½ tsp) Dijon mustard
7.5ml (1½ tsp) lemon juice
salt, to season.


Handful rocket or baby beetroot leaves
30ml (2 tbsp) pine nuts, toasted

  1. Preheat the oven to 220°C.
  2. For the flatbread, dissolve the yeast in the milk and stir in the yogurt, butter, and salt.
  3. Add the mesquite flour and stir to combine. Stir in the bread flour.
  4. Knead the dough on a lightly floured surface until smooth and elastic, 8-10 minutes. Cover with a cloth and set aside in a warm area to proof until doubled in size, 1 hour.
  5. Combine the used coffee grounds and fine salt with the roasted beetroot. Spread a quarter of the mixture onto the base of a roasting tray and arrange the baby beetroots on top. Cover the beetroots with the remaining coffee and salt mixture, ensuring they are fully covered.
  6. Bake until the beetroots are tender, 1 hour.
  7. Once the beetroots are cooked, remove from the oven, and turn the heat down to 190°C.
  8. Carefully rinse the cooked beetroot. Remove the skins and cut into quarters.
  9. Drizzle the beetroot with the oil and toss with the thyme and rosemary. Season to taste and roast for 8-10 minutes until lightly charred.
  10. For the balsamic reduction, heat the balsamic vinegar and MannaBrew Superfood Espresso in a saucepan over medium heat for 2 minutes. Strain it through a coffee filter and return to the heat.
  11. Add the honey and the orange peel, turn the heat to low, and allow to reduce by 8-10 minutes. Set aside to cool.
  12. For the whipped feta, combine all the ingredients and beat until smooth, 5 minutes, using a hand mixer. Set aside.
  13. Divide the bread dough into 2 equal portions. On a lightly floured surface, roll each piece into a rectangular shape that is 3mm thick.
  14. Heat a griddle pan over high heat. Cook each flatbread until lightly charred, 2-3 minutes per side. Place on a wire rack to cool.
  15. To serve, spread the whipped feta onto each flatbread and top with the beetroot. Drizzle the balsamic glaze over the beetroot and scatter the rocket and pine nuts on top.

TIP: For an extra smoky flavour, braai the flatbread over medium heat until lightly charred.

Mannabrew-Roasted Beetroot and Whipped Feta Flatbread

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