Beetroot
Beetroot is bought in bunches (mostly) and your not going to use them all in one meal. Roast (or boil) them all at the same time an plan to use what is leftover as soon as possible
Here are some more ideas to serve the rest.
Beetroot, feta with herb grain salad
Ingredients
Beetroot and marinade
- cooked roast beetroot thinly sliced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- pinch salt and cracked pepper
- 200 g feta crumbled
- 1 drizzle extra virgin olive oil
- oregano, fresh or dried
Grain salad
- 50 g bulgur or quinoa cooked, cooled to just warm
- 50 g green lentils freshly cooked, warm
- 2 sprigs fresh parsley chopped
- rocket and/or baby spinach
- toasted seeds or nuts, pumpkin, sunflower, pine nuts
Lemon Dijon Honey Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice (about ½ lemon)
- 1 tsp Dijon mustard
- 1 tsp honey
- pinch salt
- twist pepper
Instructions
Beetroot
- Slice the beetroot thinly and place in a bowl
- Mix the marinade together and pour over and leave for ½ hour.
Lemon Dijon Honey Dressing
- Whisk together until emulsified (or shake in a jar).
Grain salad
- Toss bulgur and lentils in a bowl with the dressing and stir through the parsley
- sprinkle the toasted seeds on top and surround with rocket/baby spinach
Serve
- Drain the beetroot well and arrange on plate leaving space for the grain salad
- Serve the grain salad in a small bowl per person, or one large sharing bowl
- Crumble the feta and sprinkle over the beetroot and dress with a little olive oil and sprinkle with oregano
Roast Beet & Feta Tart (or Galette)
Ingredients:
Puff pastry or shortcrust base
Roast beetroot (sliced)
Feta
Red onions or leeks (sautéed)
Thyme or rosemary
Optional: walnuts or pistachios
Instructions:
Layer ingredients onto the pastry, season, bake until golden (180°C for 25–30 mins). Drizzle with honey or balsamic reduction to finish.
🫓 Beetroot & Feta Stuffed Flatbreads
Make or use ready-made flatbreads or wraps:
Mix beetroot with crumbled feta, olive oil, garlic, and herbs
Spread into a warm flatbread with greens, maybe yogurt or hummus
Fold or roll and serve with a salad or soup
🍲 Beetroot & Feta Soup (with a twist)
Blend roast beetroot with:
Sautéed onion & garlic
Vegetable stock
A splash of balsamic or lemon juice
Serve hot or cold (like borscht) with feta crumbled on top and crusty bread