Serves 2
55 min
Beetroots with Feta and Greek Oregano
Recipe GLPR13e56c07fb3f49
Roasted beetroots drizzled with extra virgin olive oil and finished with tangy crumbled feta cheese and fragrant dried oregano flowers. A simple yet elegant Greek-inspired side dish that celebrates fresh, wholesome ingredients.
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Ingredients
2 medium beetroots, trimmed and rinsed
3 tablespoons extra virgin olive oil, divided
3 pinches dried oregano flowers
½ lemon, cut into wedges
4 ounces feta cheese, crumbled
Sea salt and freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Scrub the beetroots under running water to remove any dirt, then pat dry.
Wrap each beetroot loosely in aluminum foil and place on a baking sheet. Roast for 40–45 minutes until a knife slides through the center with no resistance.
Remove from the oven and let cool for a few minutes until safe to handle. Once cooled, peel away the skin (it should slip off easily) and cut the beetroots into wedges or thick slices.
Arrange the beetroot pieces on a serving plate. Drizzle evenly with 2 tablespoons of the extra virgin olive oil.
Scatter the crumbled feta cheese over the beetroots and sprinkle with the dried oregano flowers.
Squeeze fresh lemon juice over the dish, drizzle with the remaining 1 tablespoon of olive oil, and season with sea salt and black pepper to taste. Serve warm or at room temperature.
