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Beetroot baked with feta cheese

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Ingredients for 2 servings:

  • 4 beetroots, cooked
  • 250 g sheep’s cheese
  • 1 tbsp honey (flower honey), liquid
  • 1 bunch thyme, fresh
  • 1 tbsp olive oil
  • some salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the beets into slightly thicker slices. Brush a small baking dish with a little olive oil. Arrange the beetroot slices in the dish in a shingle-like pattern. Season the slices with salt and pepper to taste. Pick the thyme leaves and scatter them over the top, then drizzle with the blossom honey. Roughly crumble the feta cheese and place it on top, then sprinkle with olive oil. Bake in the oven at approximately 170°C (convection oven) for 10-15 minutes. The feta cheese should be soft but not too brown. Serve with white bread – a light dinner for two or an appetizer for four.

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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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