ROASTED BEETROOT WITH FETA

Leigh Cuff struggled with growing beetroot until, after a bit of trial & error, she discovered the secret of adding wood ash (not from treated timber) & a sprinkle of boron to the soil before sowing or planting. Now they grow into fat & sweet beets.

Ingredients:

4 medium beetroot, trimmed and scrubbed

2 tablespoons olive oil

1 tablespoon balsamic vinegar

50 g feta cheese, crumbled

A handful of fresh herbs - parsley, mint or dill, or all three - whatever is in season, to your taste, chopped.

Method:

Pre-heat oven to 200 degrees C.

Cut beetroot into wedges and place in a roasting dish. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

Toss to coat and roast for 35 to 40 minutes, or until tender and slightly caramelised at the edges. Transfer to a serving plate, scatter with crumbled feta and chopped herbs, and serve warm or at room temperature.

Recipe courtesy NZ Gardener Garden Diary 2026.