Baked Beetroot with Feta

One of the pleasures of Winter cooking are the abundance of root vegetables. 

I love most of what Winter can throw at me but I do gravitate towards beetroot and onions.  If only because of the alchemy involved when cooking both these vegetables can make them rather addictive.

Baking (as opposed to roasting) beetroot is mainly due the amount of liquid and heat applied.  I don't think the method I outline below can be called roasting per se, as the outcome isn't browned vegetables, rather a more sturdy braised version.

I've utilised some bulb fennel is this recipe, although not essential as I have used fennel seeds in other incantations which have also worked very well indeed.

Using sesame oil along with a cooking oil is also one of my preferred flavourings, not just because of the flavour itself, in this case, but because there is such an effective coupling with the sweetness of the root vegetables that really does make this dish sing.

For this, I've used an oven tray with a deep (1 inch lip), so it acts as a shallow dish more than a tray.  With this mind, a large, shallow dish would also be an option, but in either case, remember to toss the vegetables regularly so that they do not dry out.   The liquid in the tomatoes and fennel should be enough, but do add a little water with a touch of sherry vinegar, if they start to catch (thereby imitating the slight acidity of the tomatoes).

• 25 mls of olive oil
• One dessert spoon of sesame oil
• Five or six small to medium sized beetroots, with three inches of stalk remaining and scrubbed thoroughly, quartered lengthwise
• One large bulb of fennel, sliced thinly
• Two medium sized red onions, cut into wedges
• Two large tomatoes, cored and cut into wedges
• Two teaspoons of dried thyme
• One teaspoon of salt
• A handful of black pitted olives, chopped roughly
• 200 grams of feta, chopped roughly
• 3 dessert  spoons of chopped parsley

Preheat your oven to 190c.

In a large bowl add all the ingredients except the olives and feta and toss thoroughly so that oil and seasonings evenly coat them.

Add to the tray as evenly as possible and place in the oven for an initial 20 minutes.  Toss the vegetables and return to the oven for a further 15 to 20 minutes and toss again, this time adding the chopped olives. 

After a further 10 minutes, the beetroot should be almost done, the colour should be still be dark and flesh should be firm but not undercooked.    Turn off the oven and add the feta now over the top of the vegetables and place back into the oven for a further 10 minutes so that it softens in the residual heat.

On taking out of the oven, toss once more with half the parsley and sprinkle the remaining parsley on top.   A great dish on its own (generous portions for two) or as an accompaniment or winter starter.