I appear to be on a bit of a feta kick at the moment. I blame the fact that at the supermarket the other day, I encountered a ONE KILO tin of feta cheese. A whole KILO of salty, crumbly goodness. So easy to use in the summer, with salads galore. But in the winter? And no, cheese isn’t ‘paleo’ per se, but it IS primal. So all depends on how strict you want to be, I suppose!
A veggie friend of mine cooked something similar to this over the summer for one of our bbqs. I didn’t pay attention to exactly what she put in there, save for beets and feta, so I kinda just made up the rest. And it works! Got the seal of approval from the pre-dinner skeptic. “Warm beets? Uh….” I take that as a good sign, and so should you.
Anyway, I served it up with some leftover chicken stuffed with pistachio, basil and lemon stuffing from Things My Belly Likes. Which I made yesterday except I used pistachios AND almonds, dried basil instead of fresh, and lime zest instead of lemon. Otherwise it was her recipe exactly and it was absolutely marvellous! But I digress. Back to beets….
- 500g beets (2 large beets) , cooked and peeled (I bought these at the supermarket pre-cooked and peeled. Who knew!)
- 200g feta cheese, chopped/crumbled
- 50g of chopped shallots (which was about 7)
- 1 tsp dried basil
- 1/2 tsp of black pepper
- 1 tablespoon of olive oil
- Preheat the oven to 200*C.
- Combine all your ingredients in a glass baking dish and mix well. (I don’t know why it should be glass, but it looks pretty.)
- Stick ’em in the oven for about 25 minutes.