How To Make Salt baked Beetroot with Feta Pickled Onions
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium-sized beetroots
- 2 cups of coarse sea salt
- 1 cup of crumbled feta cheese
- 1/2 cup of pickled onions
- Fresh herbs, for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Rinse the beetroots and pat them dry.
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Spread a layer of salt on the bottom of a baking dish.
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Place the beetroots on top of the salt and cover them completely with the remaining salt.
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Bake in the preheated oven for 1 hour, or until the beetroots are tender.
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Remove from the oven and let cool for a few minutes.
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Using a fork or spoon, carefully crack off the salt crust from the beetroots.
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Peel the beetroots and slice them into rounds.
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Arrange the beetroot slices on a serving platter.
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Sprinkle the crumbled feta cheese and pickled onions over the beetroots.
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Garnish with fresh herbs, such as parsley or dill.
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Serve and enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 6g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 1660mg
- Total Carbohydrates : 26g
- Dietary Fiber : 6g
- Sugar : 17g
- Protein : 6g
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