Beetroot and Feta Crumble

ingredients

• • 3 250g pre-cooked beetroot, chopped
  • 1 large red onion, finely sliced
  • 6 sprigs thyme, plus extra to serve
  • 1/3 cup balsamic vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoon olive oil

• Crumble

  • 1 cup fresh breadcrumbs
  • 100 gram crumbled feta
  • 2 tablespoon olive oil
  • finely grated zest 1 lemon

method

• • 1

    Preheat the oven to 200°C. Lightly grease a shallow 8-cup ovenproof dish.

  • 2

    Place beetroot, onion, thyme, vinegar and sugar in dish. Drizzle with oil and toss to coat. Season to taste.

• Crumble

  • 1

    In a bowl, combine breadcrumbs, feta, oil and zest. Season to taste. Sprinkle evenly over beetroot mixture.

  • 2

    Bake 20-25 minutes, until topping is golden and crisp. Serve sprinkled with extra thyme