Roast Beetroot with Feta and Walnuts

Have you heard people talk about the fact you’re supposed to have colourful vegetables to get your vitamins and minerals? Sure there’s carrot, but that’s kind of boring. Corn, I recently discovered, is actually a grain, so it doesn’t count, but what else is there? Purple cabbage? That’s just regular cabbage in disguise (actually, I find it quite delicious).

Then there’s beetroot. It’s RED! Or pink. Really dark pink. I love it. Nature is pretty.

I didn’t have fresh beetroot almost at all growing up. We had the tinned stuff, but that’s not quite the same. Not for the purposes of nutrients anyway. It turns out, fresh beetroot actually tastes a lot like the tinned stuff, just different. This is a “Liv” recipe, that means, there is no recipe.

You take some fresh beetroots, peel them, cut most of the way through into quarters (but not all the way if you can help it). Drizzle with balsamic vinegar and season with salt and pepper.

Then you squish about some feta (or goat’s cheese) into the cuts. Stuff it full because it will melt. I used about a tablespoon and it got soaked up in all the juices, so I would definitely to use more. Besides, it’s tasty!

Then (as you can only kind of see) wrap it in baking paper and alfoil. Cook in the oven for about 45-60 minutes, depending on the size of your beets.

Once it’s done, open them up, add some crushed walnuts and seal back up until you’re ready to serve. The great thing about these is that they can be served fresh, or they can sit and cool for a while and they’ll still taste as good.

Bright red delicious beets!

Feel free to serve them in the baking paper and foil, they’re a bit messy. These were a hit with our guests and I will definitely be making them again.

Roast Beetroot with Feta and Walnuts

Serves 4

  • 4 raw beetroot
  • 4 T balsamic vinegar
  • 1/4 C feta or goat’s cheese
  • 1/4 C walnuts, toasted (heat in a pan for a few minutes only)
  1. Preheat the oven to 180C (375F).
  2. Peel the beets and cut a slice off the bottom so they sit flat.
  3. Cut beets into quarter wedges without going all the way to the bottom. You will need to pry them open to fit the balsamic and feta in. Do it slowly and gently until you hear the little crack or snap.
  4. Put the beetroot on the baking paper on the foil and pour 1 tablespoon of balsamic over the middle.
  5. Squish 1 tablespoon or more of the feta/goat’s cheese into the beetroot.
  6. Crack a little salt and pepper over the top and wrap it up so there’s no gaps to let air escape.
  7. Repeat this for all four beetroot.
  8. Pop all of them on a tray and in the oven for 45-60minutes. My beets were about tennis ball sized and took 45 minutes. They’ll continue to cook slightly after they’re out of the oven and still in their foil.
  9. Just before serving, open them up and top with the toasted walnuts, and perhaps more cheese if you wish.
  10. Serve with anything you like. I think they match well with a steak or a roast dinner.

2 thoughts on “Roast Beetroot with Feta and Walnuts

  1. I love beets and goat cheese and walnuts together… such a wonderful combination of ingredients. I can’t believe it never occurred to me to just bake them all together in one convenient little bundle like that. Great idea!

  2. Pingback: Brie, Basil & Cherry Tomato Pasta « Col Panna

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