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Whenever we want something super tasty without fuss, we throw together this easy oven bake with potatoes, beetroot, and feta. The sweet earthiness from the beets, savory spuds, and that creamy sheep’s cheese make a colorful dish that always fills us up and puts everyone in a good mood.
This always brings back memories of those chilly nights when the whole gang would sit down together and everyone wanted another scoop.
Tasty Ingredients
- Firm potatoes: pick these for the best bite after baking—they don’t fall apart and get nice and crispy on the outside. Just avoid any with green spots for top flavor.
- Beetroot—cooked or jarred: gives a burst of color and sweet earthy taste. If you can, grab organic for a richer flavor.
- Feta cheese: the creamy, a little salty topper. Sheep’s milk feta has the real deal flavor.
- Olive oil: makes everything tender and full of flavor. Good extra virgin oil is worth it.
- Dried thyme and rosemary: brings that herby twist—go for quality dried herbs, or use fresh if you’ve got them for even more punch.
- Salt and pepper: Best to use fresh cracked—it really lifts all the flavors.
- Onion, sliced into rings: cooks up sweet and brings caramelized goodness, especially if you let them brown up nicely.
- Fresh parsley for sprinkling: adds a pop of green and tastes great—curly or flat-leaf, whatever you like best and is fresh.
Step-by-step Directions
- Get the potatoes going:
- Give your potatoes a good scrub under running water, chop out any funny bits, and boil them with the skins on for about 20 to 25 minutes. You’ll know they’re ready if a fork slips in easy. Drain them, let them steam off, then slice in half with a sharp knife.
- Chop that beetroot:
- Drain your cooked beet and dice it up into neat cubes so it keeps its shape in the mix and looks extra colorful after baking.
- Fry onions:
- Toss your rings of onion into a pan on medium with olive oil. Let them slowly cook, turning occasionally, until they’re golden brown. Sprinkle in thyme and rosemary, and season with fresh salt and pepper. They’ll smell amazing and add tons of flavor.
- Mix potatoes and beetroot:
- Pick a big mixing bowl and gently combine those warm potato halves with your cubed beetroot and the herby onions. Pour over the rest of the olive oil and toss gently so it all gets coated, but don’t mash it up.
- Pop it in the oven:
- Scoop your mixture into a baking dish, spreading things out so there’s lots of surface area to get crisp. Bake at 200°C (top/bottom heat) in a hot oven for about 20 minutes, until the potatoes get a nice roasted edge.
- Add the feta:
- Pull the dish out, crumble fresh feta all over so there’s a little bit on everything, then pop it back in the oven just 5 minutes until the cheese is melting at the edges but hasn’t totally run.
- Serve it up:
- Take that gorgeous-smelling dish straight from the oven, sprinkle with plenty of parsley, and put it right on the table—no need to mess with plating. Dig in while it’s hot!
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Good to know
Bursting with color, this really works all year round. Potatoes and beetroot both pack in vitamins and minerals. Leftovers keep well and taste even better the next day. My favorite part is when the potatoes come out of the oven all roasty and nutty—reminds me of cozy evenings at grandma’s. Once I snuck feta in, nobody wanted to go back.
Keeping it fresh
Cover and chill—this dish keeps well in the fridge for up to two days. Warm it up in the microwave or oven. Honestly, the flavors pop even more the next day. If you can, add new feta after reheating so it stays smooth and creamy.
Swaps and ideas
Try goat cheese in place of feta if you like. Don’t care for beetroot? Use pumpkin or sweet potato instead. Sprinkle on toasted walnuts or pumpkin seeds for crunch. Mix in herbs like tarragon or basil if you’re in the mood—just go for it.
Serving ideas
This can totally stand alone—add a green salad for balance. A yogurt dip with lemon juice works great on the side. If you’ve got guests, bake up a tray of crusty bread alongside. That’ll make the meal feel even more like a party.
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Traditions and background
Potatoes and beets are staples in eastern European and German kitchens—our grandparents knew just how hearty this pair could be. Adding Mediterranean flavors and feta turns something old-school into something totally new and interesting.
Frequently Asked Questions
- → Which potatoes should I pick?
Go for potatoes that keep their shape, so they won't fall apart when you cook or bake them.
- → Is beetroot in a jar fine?
Absolutely, any jarred or vacuum-packed beetroot works well, plus it saves you prep time.
- → When should I add feta cheese?
Crumble the feta on top after baking, pop the tray back in for a few minutes, and let it gently melt down.
- → How can I prep this ahead?
You can get everything ready early, then just bake and reheat right before serving.
- → What extras are tasty here?
Try some toasted walnuts or sunflower seeds—they give you more crunch and a nutty kick.