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Middle Eastern Beetroot Salad with Feta | From the Oven
(0)
35 min
Quick
Gurkerl Küche
Ein aromatischer Hauptspeisen-Salat aus der Levante-Küche: Im Backrohr karamellisierte Rote Rüben mit Kreuzkümmel auf frischem Babyspinat, veredelt mit cremigem Feta, knackigen Walnüssen, fruchtigen Granatapfelkernen und samtigem Tahini-Dressing.
Preparation method
Roasting 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 and cut into approx. 1.5–2 cm wedges or cubes.
Spread the beetroot wedges on the baking sheet, mix thoroughly with approx. 20 ml olive oil, the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for 25–30 minutes until cooked through and lightly caramelized.
Chef's tip
Oven tip: If you love warm feta, you can dice it and add it to the baking sheet for the final 5 minutes of roasting time – this makes it wonderfully creamy and allows it to absorb the roasted flavours.
For an even more intense Middle Eastern aroma, you can sprinkle an additional pinch of za'atar or sumac over the finished salad before serving.
Ingredients
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