Roasted beets with feta & cumin

Roasted beets with feta & cumin

An eyecatching and sophisticated side dish for any meaty main

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 1 hour
Vegetarian

Vegetarian

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Put the beets in a baking dish flat-side up. Heat 2 tbsp oil and the cumin in a frying pan, cook until it sizzles and then pour over the beets. Season and bake for 30 minutes. Dot the feta between the beets, sprinkle some chilli flakes over and bake for another 20 minutes. Stir in any leaves.

229 kcalories, protein 10.4g, carbohydrate 11.2g, fat 16.2 g, saturated fat 7.1g, fibre 2.4g, salt 2.05 g

Recipe from olive magazine, November 2005.

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Latest comments and suggestions

  • 29 December 2007

    Adri rated and commented on this recipe

    4 stars

    I could not find fresh beetroot so used pre-cooked (vacuum packed) beetroot instead and just did it for 20 minutes to cook. It was a hit with our guests. Many of which hadn't tried warm beetrot before.

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  • 26 March 2008

    Belkey rated and commented on this recipe

    5 stars

    Delicious!

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  • 12 April 2009

    peejay13 commented on this recipe

    Fabulous recipe. Makes an unusual and impressive side for a roast but is actually really really easy to do. last time I made it I hade no cumin so tried it with smoked paprika and actually preferred it. Try it

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  • 06 June 2009

    kasia rated and commented on this recipe

    5 stars

    yum yum! i love roasted beetroot, feta cheese makes it all that nicer.. :)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 1 hour
Vegetarian

Vegetarian

Ingredients

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229 kcalories, protein 10.4g, carbohydrate 11.2g, fat 16.2 g, saturated fat 7.1g, fibre 2.4g, salt 2.05 g

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