1. Heat the oven to 200°C/180°C fan Put the grated beetroot into a clean piece of muslin or a clean J-cloth and squeeze out as much liquid as possible.
2. Put the flour, bicarb and salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon.
3. When it's almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot and crumbled feta. Once combined, shape the dough into a ball and flatten slightly.
4.Dust a baking sheet with flour. Transfer the loaf to the baking sheet, then stud the outside with rosemary sprigs. Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.