Beetroot with Danish Feta, Almonds and Sundried Tomatoes

Beetroot with Danish Feta, Almonds and Sundried Tomatoes

Mediterranean Delicacies products are so fantastic that you actually have to do very to it to make it taste better so I wanted to make something really special with the Danish Style feta, but retain that lovely creamy texture. I am not sure why I took this product from the box first, maybe because I once started a whole feta debate on my blog and never even knew that the name feta is as sacred as champagne. My family prefers this Danish Style feta because of its creamy texture - hot or cold, it is a winner.

  • 6 medium size beetroot - cooked, but still firm
  • 200 g Mediterranean Delicacies Danish Style feta
  • 50 g blanched almonds - lightly toasted and chopped
  • 2 Mediterranean Delicacies Marinated Sundried Tomatoes - chopped
  • 1 T oil from the sun-dried tomato container
  • 2 sprigs of thyme
  • a few grindings of pepper
Method: Preheat oven to 180C. Use an apple corer and make make a hollow tube in the middle of each beetroot, but do not cut all the way through. Mix all the other ingredients and stuff the beetroot and also place some of the stuffing on top (see photo). Bake for about 10-15 minutes and serve immediately with a salad or even as a side dish with roast chicken or lamb.
Back to blog

1 comment

Look devine.

Adelene Joubert

Leave a comment

Please note, comments need to be approved before they are published.