Baked Feta with Beetroot, Blackberries and Honey
By OcadoLife
Published on 04 October 2022
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 freshness to the tangy cheese, juicy fruits and
earthy beetroot. Cooked up for us by Rukmini Iyer, author of the bestselling The
Roasting Tin series of cookbooks, it’s best served with some crusty bread
alongside. If you’re making this for a mid-week meal, you can save time by
roasting the beetroot in advance.Time and servings
1 hr 20 minsTotal time
4Servings
15 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 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
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.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.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.