Beetroot, Feta & Mint: Melissa in the Kitchen


Here is one of my favorites from Melissa Mouse.. my original blog twin and favorite transatlantic blonde. I will be seeing this angel in less than two weeks across the pond!!!

Last weekend I was in Devon. It was my great fortune that I managed to live out a few quintessential British past times - dining on cream tea, storming castles, discovering parts of Dartmoor I'm pretty sure only creatures of Lord of the Rings have been (the small good ones that is). What this has to do with roast beetroot and feta I can only tell you that where I was staying had a kitchen garden. Some of the bounty we were lucky enough to take home was golden and red beetroot as well as some mint. The first thought of beetroot (if you grew up in my house) is a vision of Christmas time cured herring covered in pickled beetroot. Terrifying isn't even the word. Well, move past this Nordic idiosyncrasy and you will discover something delicious. The mint and lemon in the dressing liven up the earthiness and the feta adds a creaminess to the the whole mixture.

This will serve 4 as a starter or 2 for a hearty lunch


  • Three tennis ball sized beetroots - a mixture of golden and red. It's best if they are whole, tops and all intact
  • One block of feta
  • Large handful of mint
  • 1 tbsp lemon juice
  • 1 tbsp runny honey
  • 1 tbsp olive oil, plus extra for drizzling over the ciabatta
  • one small loaf of ciabatta
  • 1 clove of garlic


  • Preheat oven to 180C/365F
  • Peel, top and tail the beetroot and cut into eighths, or small sections. Arrange on a baking tray and cover with some oil, salt and pepper and roast for 45 minutes. They may need some turning or shaking during cooking just to keep it even
  • Whilst they are cooking, in a medium sized bowl, whisk together the honey, lemon, oil and seasoning. Finely chop the mint and throw it in as well
  • Slice up the ciabatta to get two slices per person (make the slices wedges if you are making it as a lunch). Toast lightly and keep an eye on it so they don't burn. Have a clove of garlic split ready to rub onto the bread when it comes out of the toaster
  • Cut up the feta into 1 or 2cm cubes. Toss the cooked beetroot into the dressing and stir it around to get a good coating. Add the feta and give it another quick stir
  • Drizzle a small amount of extra virgin oil onto the ciabatta then load them up with the beetroot and feta mixture

I hope you enjoy this one as much as I did, it truly opened my eyes up to the fact that beetroot can be delicious and not scary.

Posted on July 27, 2015 and filed under appetizers, snacks, world travel.