By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
355 cal · 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.
Comments
Beetroot, feta, and lemon are all easy finds at Harris Teeter, Food Lion, or Kroger, but oregano flowers will require a stop at a specialty market—ALDI and Walmart carry dried oregano, not flowers. The actual prep time is closer to 70 minutes when you account for roasting whole beetroots (typically 45–60 minutes depending on size) plus cooling them enough to handle; the 55-minute estimate undersells the oven time. At around $4–5 per serving, this skews toward the higher end for a two-person side dish, driven mainly by quality feta. It reheats well and works as a cold salad the next day, making it forgiving for leftovers, though it reads more as a composed starter or side than a weeknight main.
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