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Baked Feta with Beetroot, Blackberries and Honey

By OcadoLife
An elegant one-tin dinner, Baked Feta with Beetroot, Blackberries and Honey makes a picture-perfect veggie centrepiece. Gorgeous ruby colours contrast with the white of the feta, while a scattering of herbs adds a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 450 g of fresh beetroot, peeled and quartered if small or cut into eighths if large
  • 1.5 tbsp of olive oil
  • 1 tsp of sea salt flakes
  • 300 g of blackberries
  • 400 g of feta
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of honey
  • 1 tbsp of balsamic vinegar
  • 15 g of dill, tips only
  • 15 g of mint, leaves only

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Tip the beetroot, olive oil and sea salt into a medium roasting tin, then transfer to the oven to bake for 50 mins, until the beetroot is just tender when pierced with a fork.

  2. Step 2

    Add the blackberries to the roasting tin, and nestle the 2 blocks of feta among the berries and beetroot. Return to the oven for 15 mins.

  3. Step 3

    Remove from the oven and drizzle over the extra virgin olive oil, honey and balsamic vinegar. Scatter with the fresh herbs and finish with some freshly ground black pepper. To serve, cut the blocks of feta in half and divide the beetroot and blackberries between 4 plates, adding a piece of feta to each. Serve immediately, with crusty bread to mop up the juices.