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Middle Eastern Beetroot Salad with Feta | Spiced Oven Delight
(0)
30 min
Quick
Gurkerl Küche
Ein farbenfroher, vollwertiger Hauptspeisen-Salat aus der Levante-Küche: Im Backrohr mit Kreuzkümmel geröstete aromatische Rohnen auf frischem Babyspinat, veredelt mit cremigem Feta, knackigen Walnüssen, fruchtigen Granatapfelkernen und samtigem Tahini-Zitronen-Dressing.
Ingredients
Preparation method
Roast the beetroot in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Peel the fresh beetroot (ideally wearing kitchen gloves) and cut into bite-sized wedges or cubes of approx. 1.5–2 cm.
Distribute the beetroot wedges on the baking sheet and toss with approx. 20 ml of the olive oil, the ground cumin, and a generous pinch of salt and pepper. Roast in the preheated oven for about 25–30 minutes until lightly caramelized around the edges and tender-crisp on the inside.
Chef's tip
For an especially refined touch, you can add the feta to the baking sheet in the oven for the last 5 minutes of baking time so that it lightly browns and melts.
The roasted beetroot can easily be prepared a day in advance. It tastes just as delicious lukewarm as it does well-infused as a cold lunch dish.
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