Ingredients
Method
1.Preheat oven to 200°C. Lightly grease a shallow 8-cup ovenproof dish.
2.Place beetroot, onion, thyme, vinegar and sugar in dish. Drizzle with oil and toss to coat. Season to taste.
3.In a bowl, combine breadcrumbs, feta, oil and zest. Season to taste. Sprinkle evenly over beetroot mixture.
4.Bake 20-25 minutes, until topping is golden and crisp. Serve sprinkled with extra thyme.
To cook beetroot, wrap each in foil. Bake at 180°C for 1 hour, or until tender, then remove foil and peel off softened skins. For a quick version, use canned baby beets, drained.
Note