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Beetroot crumble with oregano and feta cheese

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Ingredients for 4 servings:

  • 1 kg beetroot, cooked and peeled
  • 100 g flour
  • 70 g butter
  • 100 g feta cheese
  • oregano
  • 6 tbsp apple juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Thinly slice the beetroot. For the crumble, combine the butter, salt, pepper, and oregano in a bowl and beat with a mixer on low speed until creamy. Then slowly add the flour. Grease a baking dish with a little butter. Arrange the beetroot in the dish and sprinkle with the feta in layers. Spread the juices over the beetroot and season with salt and pepper. Sprinkle the crumble on top and bake in the preheated oven for 20 minutes. When the crumble is nicely browned, the crumble is ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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