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Beetroot lasagna with feta and honey

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Ingredients for 4 servings:

  • 2 tubers of beetroot, fresh
  • 2 packs of feta cheese, preferably real sheep’s cheese
  • 1 handful of fresh mixed herbs (thyme, marjoram, tarragon and/or rosemary)
  • 4 tbsp honey
  • 5 tbsp olive oil, good

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Beetroot tastes good to everyone

Peel the beets and cut into approximately 0.5 cm thick slices. Line an ovenproof dish with the first peeled beetroot and crumble a packet of feta cheese on top. Drizzle with a little honey and the herbs. Then layer the second beetroot on top, spread the remaining feta on top, and then more honey and herbs. Finally, drizzle with olive oil and bake in the oven at 200 degrees Celsius (top/bottom heat) for 30 minutes. If desired, you can use the grill function at the end.

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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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