Maple-roasted baby beetroots with feta, oregano and artichokes

These baby beets are tender, sweet and earthy – beautiful paired with artichokes and feta.

  • 5 mins preparation
  • 40 mins cooking
  • Serves 4
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  • 11 baby beetroots, ends trimmed (see note)
  • 2 kumara, cut into bite-sized chunks
  • 1 cup marinated artichokes, drained
  • 2 tablespoon maple syrup
  • olive oil
  • handful fresh oregano
  • 70 gram feta cheese, crumbled


  • 1
    Preheat the oven to 180°C.
  • 2
    Arrange the beetroots, kumara and artichokes in a roasting tray. Drizzle over the maple syrup and a good glug of olive oil. Toss well to coat.
  • 3
    Scatter the fresh oregano and feta over the top.
  • 4
    Bake in the oven for 40 minutes or until the beetroots are tender.


The beetroots can take longer to cook than the kumara, so if some of the beets are larger than others, slice in half.