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Roasted beetroot salad with olive oil, lemon & Persian feta


  • Preheat oven to 180°C fan forced (200°C normal).
  • Roast the beetroot until tender and, when cool enough to handle, peel and cut into wedges. 
  • While the beetroot is still warmish, toss with oil, lemon juice and seasonings to taste. 
  • To serve, arrange the beetroot on one plate (or individual plates), scatter a generous amount of feta on top and sprinkle with parsley.


  • 6 medium beetroot, scrubbed
  • olive oil
  • juice of 1-2 lemons
  • sea salt & freshly ground pepper
  • Persian feta, crumbled
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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