Lunch

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
Beetroot and feta crumbleWoman's Day
6
20M
1H 25M
1H 45M

Ingredients

Method

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.

Note

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