“Sourced from a webpage by 'The Pink Leopard'. We served as an side dish with Roast Pork - yum!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash beetroot thoroughly and cut into quarters. Pour the oil over the beetroots and massage in until all covered. Bake in a hot oven for about 40 minutes. The beets need to be cooked but still a little firm. Set aside to cool down.
  2. Heat olive oil in a shallow frying pan, add sage leaves a few at a time, they will cook in seconds. Remove and drain on paper towel. Repeat with the rest of the leaves.
  3. In a dry non-stick frying pan, add caraway seeds and toast. They'll be done when you start to smell the anise. Mix with a little oil and pour over warm beetroot. Crumble over feta cheese and sage leaves and serve.

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