1. PREPARE BEETROOT. Preheat the oven to 185°C. Season beetroot & potatoes with salt and wrap. individually in baking paper & then in aluminum foil. Bake for 30-45 minutes until soft. Unwrap & peel beetroot & potato. Press through a potato press into a bowl and place into the warm oven for 10 minutes to dry off. Season beet and potato mix with crumbed feta cheese, salt, black pepper, thyme & honey. Add the egg yolks & sift in the flour & potato starch. Mix well, then shape small balls with moist hands & place them on a floured tray & refridgerate for 60 min.