Roasted beetroot is one of those simple dishes that surprises you with how delicious it is. If you’ve only ever tried beetroot from a tin, this recipe will change your mind. Roasting fresh beetroot brings out a sweet, earthy flavour that pairs beautifully with crunchy hazelnuts and soft, creamy feta cheese.
Adding fresh thyme gives the dish a lovely aroma and a unique taste that works really well with the beets. This colourful side dish looks beautiful and tastes amazing, perfect for a special dinner or a relaxed lunch.
Why You’ll Love This Roasted Beetroot Dish
This recipe is not only healthy but also easy to prepare. The roasting process enhances the natural flavours of beetroot, making it taste sweeter and nuttier. The toasted hazelnuts add crunch, while the feta cheese gives a smooth and creamy contrast.
Thyme, a simple herb that’s easy to grow at home, adds a fresh and slightly lemony flavour that makes everything come together. It’s a dish that feels fancy but is actually very easy to cook.
Ingredients You’ll Need (Serves 4 – 6)
- 750 g fresh beetroot (smaller ones are best)
- 2 garlic cloves
- 3 tablespoons good olive oil
- Sea salt and black pepper to taste
- A small bunch of fresh thyme
- 1/3 cup toasted hazelnuts
- 50 g soft feta or mild goat cheese, crumbled
How to Make It
- First, preheat your oven to 180°C.
- Peel the beetroot gently – try to remove only the thin outer skin to keep the nutrients inside. Your fingers might turn pink, so wear gloves if you want to avoid stains.
- Cut the beetroot into small wedges and place them in a bowl.
- Add olive oil, about 10 to 12 sprigs of thyme, the garlic cloves (no need to peel them), salt, and pepper. Mix well so everything is coated.
- Put the beetroot in a roasting tray and cover it with aluminium foil.
- Roast in the oven for about 1.5 hours. After one hour, check and stir to prevent sticking.
- Once cooked, remove the thyme stalks carefully.
- Place the beetroot on a serving plate, then sprinkle with toasted hazelnuts and crumbled cheese. Add a few more fresh thyme sprigs for a final touch.
How to Serve It
This dish can be served warm or at room temperature. It goes really well with a spicy rocket salad and grilled lamb. For a lighter lunch, enjoy it with crusty bread. The mix of colours – deep red beetroot, white cheese, green thyme, and golden nuts – makes it look as good as it tastes.
Roasted beetroot with feta and hazelnuts is a healthy and beautiful side dish that brings out the best of simple ingredients. It’s full of natural flavours and textures – sweet, creamy, crunchy, and herby – and is perfect for both everyday meals and special occasions.
Plus, it’s a great way to include more fresh vegetables in your diet while enjoying a dish that feels special and homemade.
FAQs
Can I make this dish without hazelnuts?
Yes, you can use other nuts like walnuts or almonds, or skip them if you prefer a nut-free version.
Is goat cheese a good substitute for feta?
Yes, mild goat cheese works well and adds a smooth, creamy texture similar to feta.
Can I roast the beetroot without peeling it?
You can roast beetroot with the skin on, but it’s best to peel it before or after roasting to enjoy a smoother texture.
How long can I store this roasted beetroot?
You can keep it in the fridge in a sealed container for up to 3 days. It’s delicious cold or reheated.
What can I serve with this dish?
Serve it with grilled meats, spicy rocket salad, or enjoy it on its own with crusty bread for lunch.
