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Baked Feta with Beetroot, Blackberries and Honey

Baked Feta with Beetroot, Blackberries and Honey

Brought to you by: OcadoLife
5.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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


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.

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