Beetroot and feta crumble

This delicious beetroot and feta crumble recipe is the perfect side dish for entertaining! Sweet, tangy and topped with golden breadcrumbs, this easy dish was made to impress

  • 20 mins preparation
  • 1 hr 25 mins cooking
  • Serves 6
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Beetroot and feta crumble
  • 5 large (1.2kg) beetroot, cooked, peeled, 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
  • 1 cup fresh breadcrumbs
  • 100 gram crumbled feta
  • 2 tablespoon olive oil
  • 1 lemon, zest finely grated


Beetroot and feta crumble
  • 1
    Preheat 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.
  • 3
    In a bowl, combine breadcrumbs, feta, oil and zest. Season to taste. Sprinkle evenly over beetroot mixture.
  • 4
    Bake 20-25 minutes, until topping is golden and crisp. Serve sprinkled with extra thyme.


To cook beetroot, wrap each in foil. Bake at 180°C for 1 hour, or until tender, then remove foil and peel off softened skins. For a quick version, use canned baby beets, drained.

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