Description
A vibrant and hearty gratin featuring earthy beets, sweet potatoes, creamy feta, and crunchy walnuts, layered with Mediterranean flavors.
Ingredients
Scale
- 2 medium beetroots, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 200g feta cheese, crumbled
- 1/2 cup walnuts, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup vegetable or chicken broth
Instructions
- Preheat oven to 190°C (375°F). Lightly grease a baking dish.
- In a small bowl, mix olive oil, garlic, salt, pepper, oregano, and thyme.
- Layer half of the beetroot and sweet potato slices in the baking dish, overlapping slightly.
- Drizzle half of the herb oil mixture over the vegetables.
- Sprinkle half of the crumbled feta and half of the walnuts over the layer.
- Repeat with remaining beetroot and sweet potato slices, herb oil, feta, and walnuts.
- Pour the broth around the edges of the dish. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional 15–20 minutes until vegetables are tender and top is golden.
- Garnish with fresh parsley before serving.
Notes
For a vegan version, substitute feta with a plant-based alternative and use vegetable broth. Add a pinch of red pepper flakes for heat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Side Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 380
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 34g
- Protein: 12g