Lunch

December 16, 2015

Beetroot and Feta Crumble

Liven up roasted beetroot with a salty, zesty feta crumble

Beetroot and Feta Crumble

Serves 4

Prep

25M

Women's Weekly Food

Ingredients

3 250g pre-cooked beetroot, 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

Crumble

1 cup fresh breadcrumbs

100 gram crumbled feta

2 tablespoon olive oil

finely grated zest 1 lemon

Method

1.Preheat the 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.

Crumble

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

Women's Weekly Food