Name: Beetroot and feta crumble
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: 5 large (1.2kg) beetroot, cooked, peeled, chopped; 1 large red onion, finely sliced; 6 sprigs thyme, plus extra, to serve; 1/3 cup balsamic vinegar; 2 tablespoon brown sugar; 2 tablespoon olive oil; 1 cup fresh breadcrumbs; 100 gram crumbled feta; 2 tablespoon olive oil; 1 lemon, zest finely grated

Beetroot and feta crumble

This delicious beetroot and feta crumble recipe is the perfect side dish for entertaining! Sweet, tangy and topped with golden breadcrumbs, this easy dish was made to impress

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Serves 6

Prep

20M

Cook

1H 25M

Total

1H 45M

Ingredients

5 large (1.2kg) beetroot, cooked, peeled, chopped

1 large red onion, finely sliced

6 sprigs thyme, plus extra, to serve

1/3 cup balsamic vinegar

2 tablespoon brown sugar

2 tablespoon olive oil

1 cup fresh breadcrumbs

100 gram crumbled feta

2 tablespoon olive oil

1 lemon, zest finely grated

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

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Ingredients

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