Roasted beets with feta & cumin

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olive magazine

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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

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• Adri

  29 December 2007

  Adri rated and commented on this recipe

  

  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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• Belkey

  26 March 2008

  Belkey rated and commented on this recipe

  

  Delicious!

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• peejay13

  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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• kasia

  06 June 2009

  kasia rated and commented on this recipe

  

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

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Ingredients

• 500g small beetroot , halved, with leaves if possible
• olive oil
• chilli flakes
• 2 tsp cumin seeds
• 200g feta cheese , broken into chunks

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Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 500g small beetroot , halved, with leaves if possible
• olive oil
• chilli flakes
• 2 tsp cumin seeds
• 200g feta cheese , broken into chunks

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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