Baked Beetroot, Feta & Tomato Recipe | with Aphrodite Feta & Toasted Pita

Baked aphrodite feta

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Ingredients

Method

(1)Trim beetroot stems to 2cm / 1" and preheat oven to 180°C/ 350°F.

(2) Wrap beetroot individually in foil and bake for around 45 mins or until a skewer can easily pierce the skin. Check every 20 mins.

(3) Wrap tomatoes in a foil pouch with olive oil, balsamic vinegar and black pepper on a baking tray. Add to oven for 20 mins.

(4) Peel beets while warm. You can use a paper towel to hold the beets and rub the skin away with another paper towel. The skin should remove easily. Allow to cool, then slice.

(5) Increase oven to 200°C/ 400°F. Place Aphrodite feta in oven proof baking dish, drizzle with olive oil and bake for 8 mins until feta is golden.

(6) Brush with honey and thyme to the feta and cook for a further 2 mins.

(7) Serve with sliced baked beets and tomatoes on toasted pita.

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