Oven feta with beetroot

Name: Oven feta with beetroot
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g cooked beetroot (vacuum-packed); 1 Shallot; 1/2 Spring onion; 1 Stalk Thyme; 1 Branch rosemary; 1 Garlic clove; 1 TEASPOON Olive oil; 50 g Feta cheese; 3 (40 g) Thin slices of baguette

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g cooked beetroot (vacuum-packed)
1 Shallot
1/2 Spring onion
1 Stalk Thyme
1 Branch rosemary
1 Garlic clove
1 TEASPOON Olive oil
50 g Feta cheese
3 (40 g) Thin slices of baguette

Directions

1
Cut the beetroot into slices. Peel and cut shallot into eighths. Wash spring onion, shake dry and cut into narrow rings. Wash herbs, shake dry. Pluck leaves or needles from the stem or twig and chop finely. Peel garlic, chop finely and mix with oil
2
Place the beetroot, shallot and spring onion in an ovenproof dish and sprinkle herbs over it. Crumble the feta onto the vegetables and sprinkle with garlic oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) 2nd shelf from the top, for approx. 15 minutes. Toast the baguette in a toaster. Remove oven feta from the oven and add baguette