Roasted Beetroot with Feta

Name: Roasted Beetroot with Feta
Total time: 1 h 2 min
Yield: 4 servings
Ingredients: 800 g Beetroot; 3 clove Garlic clove; 3 tbsp Extra-virgin olive oil; 10 g Fresh thyme; 1 pinch Salt; 1 pinch Ground black pepper; 1 tbsp Red wine vinegar; 200 g feta

58 min · 8 min 10s active · makes ~1.05 kg · Easy

Roasted beetroot with garlic and fresh thyme, finished with red wine vinegar and crumbled feta. An earthy side with tangy cheese.

See more →

Roasted Beetroot with Feta

Roasted beetroot with garlic and fresh thyme, finished with red wine vinegar and crumbled feta. An earthy side with tangy cheese.

See more →

TOTAL TIME

58 min

ACTIVE TIME

8 min 10s

QUANTITY

~1.05 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/8

Ingredients

0/8 gathered · 4 servings

800g

3clove

3tbsp

10g

1pinch

1tbsp

200g

#	Quantity	Notes	State
1	800g	—	—
2	3clove	—	—
3	3tbsp	—	—
4	10g	—	—
5	1pinch	—	—
6	1pinch	—	—
7	1tbsp	—	—
8	200g	—	—

Tools

8 items

Serveware

1 item

Procedure

16 steps

1 of 16

Turn the oven to 200 °C (180 °C fan).

200°C

⏱ 15 min

2 of 16

Scrub the beetroot under cold running water, leaving the skins on, and lay them on the chopping board.

Beetroot · 800 g

⏱ 1 min

ResultBeetroot

3 of 16

Trim off the tops and tails.

Beetroot · step 2

⏱ 1 min 30s

ResultTrimmed beetroot

4 of 16

Cut each into quarters.

Trimmed beetroot · step 3

⏱ 2 min

ResultBeetroot wedges

5 of 16

Put them in the roasting tin.

Beetroot wedges · step 4

⏱ 15s

ResultBeetroot wedges

6 of 16

Lay the garlic on the board.

Garlic clove · 3 clove

⏱ 5s

ResultGarlic clove

7 of 16

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 6

⏱ 30s

ResultPeeled garlic cloves

8 of 16

Add them to the tin.

Peeled garlic cloves · step 7

⏱ 5s

ResultBeetroot and garlic

9 of 16

Drizzle over the olive oil.

Extra-virgin olive oil · 3 tbsp

⏱ 15s

ResultOiled beetroot

10 of 16

Strip the thyme leaves from their stalks over the tin.

Fresh thyme · 10 g

⏱ 15s

ResultBeetroot with thyme

11 of 16

Season with a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultSalted beetroot

12 of 16

Add a pinch of pepper and toss with the tongs to coat.

Ground black pepper · 1 pinch

⏱ 20s

ResultSeasoned beetroot

13 of 16

Using oven gloves, put the roasting tin in the oven.

⏱ 10s

ResultSeasoned beetroot

14 of 16

Roast for about 45 minutes, until tender when pierced with the knife and caramelised at the edges.

200°C

⏱ 45 min

ResultRoasted beetroot

15 of 16

Using oven gloves, take the roasting tin out.

⏱ 10s

ResultRoasted beetroot

16 of 16

Set the tin on a heatproof surface, drizzle over the vinegar and toss briefly.

Red wine vinegar · 1 tbsp

⏱ 20s

ResultDressed beetroot

Total Time58 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C (180 °C fan).⏱ 15 min
2	800 g		Scrub the beetroot under cold running water, leaving the skins on, and lay them on the chopping board.⏱ 1 minResultBeetroot
3	Beetrootstep 2		Trim off the tops and tails.⏱ 1 min 30sResultTrimmed beetroot
4	Trimmed beetrootstep 3		Cut each into quarters.⏱ 2 minResultBeetroot wedges
5	Beetroot wedgesstep 4		Put them in the roasting tin.⏱ 15sResultBeetroot wedges
6	3 clove		Lay the garlic on the board.⏱ 5sResultGarlic clove
7	Garlic clovestep 6		Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7		Add them to the tin.⏱ 5sResultBeetroot and garlic
9	3 tbsp		Drizzle over the olive oil.⏱ 15sResultOiled beetroot
10	10 g		Strip the thyme leaves from their stalks over the tin.⏱ 15sResultBeetroot with thyme
11	1 pinch		Season with a pinch of salt.⏱ 5sResultSalted beetroot
12	1 pinch		Add a pinch of pepper and toss with the tongs to coat.⏱ 20sResultSeasoned beetroot
13	—		Using oven gloves, put the roasting tin in the oven.⏱ 10sResultSeasoned beetroot
14	—	200°C	Roast for about 45 minutes, until tender when pierced with the knife and caramelised at the edges.⏱ 45 minResultRoasted beetroot
15	—		Using oven gloves, take the roasting tin out.⏱ 10sResultRoasted beetroot
16	1 tbsp		Set the tin on a heatproof surface, drizzle over the vinegar and toss briefly.⏱ 20sResultDressed beetroot
Total Time			58 min

Serving

Arrange the beetroot on the serving plate.
Crumble the feta over the warm beetroot and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	317kcal
	14g
	21g
	9g
	24g
	16g
	5g
	751mg

Ingredients0/8

Tools0/8

Recipe

Roasted Beetroot with Feta

Roasted beetroot with garlic and fresh thyme, finished with red wine vinegar and crumbled feta. An earthy side with tangy cheese.

What you’ll doYou will scrub and quarter raw beetroot, toss it with crushed garlic, oil, thyme and seasoning, then roast until the edges caramelise and the flesh yields to a knife—about 45 minutes. While still hot, you will dress it with vinegar and finish with crumbled feta.

Serves4

Total58 min

LevelEasy

Ingredients

Beetroot800 g
Garlic clove3 clove
Extra-virgin olive oil3 tbsp
Fresh thyme10 g
Salt1 pinch
Ground black pepper1 pinch
Red wine vinegar1 tbsp
Feta200 g

Tools

SpoonTongsServing plateOvenRoasting tinChef's knifeOven gloveChopping board

Method

Turn the oven to 200 °C (180 °C fan).

200°C15 minOven

Scrub the beetroot under cold running water, leaving the skins on, and lay them on the chopping board.

1 minChopping boardBeetroot · 800 g

Trim off the tops and tails.

1 min 30sChopping board, Chefs knifeBeetroot · step 2

Cut each into quarters.

2 minChopping board, Chefs knifeTrimmed beetroot · step 3

Put them in the roasting tin.

15sRoasting tinBeetroot wedges · step 4

Lay the garlic on the board.

5sChopping boardGarlic clove · 3 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 6

Add them to the tin.

5sRoasting tinPeeled garlic cloves · step 7

Drizzle over the olive oil.

15sRoasting tin, SpoonExtra-virgin olive oil · 3 tbsp

Strip the thyme leaves from their stalks over the tin.

15sRoasting tinFresh thyme · 10 g

Season with a pinch of salt.

5sRoasting tinSalt · 1 pinch

Add a pinch of pepper and toss with the tongs to coat.

20sRoasting tin, TongsGround black pepper · 1 pinch

Using oven gloves, put the roasting tin in the oven.

10sRoasting tin, Oven, Oven glove

Roast for about 45 minutes, until tender when pierced with the knife and caramelised at the edges.

200°C45 minRoasting tin, Chefs knife

Using oven gloves, take the roasting tin out.

10sRoasting tin, Oven, Oven glove

Set the tin on a heatproof surface, drizzle over the vinegar and toss briefly.

20sRoasting tin, TongsRed wine vinegar · 1 tbsp

Arrange the beetroot on the serving plate.

30sServing plate, TongsDressed beetroot · step 16

Crumble the feta over the warm beetroot and serve.

Result · Roasted Beetroot with Feta

40sServing plateFeta · 200 g

Printed 6 October 2026