Beetroot, feta and orange are a lovely combination, especially when the beetroot has been roasted until sweet at the edges. Add olives and warm flatbread and you have a simple supper that needs very little fuss.
Roasted Beetroot, Feta & Orange Flatbreads
Description
Roasted beetroot, salty green olives and fresh orange sit over warm flatbreads spread with whipped feta and sun-dried tomato.Ingredients
Instructions
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Heat the oven to 220°C / 200°C fan. Toss the beetroot with the olive oil and season with salt and pepper. Spread over a roasting tray and cook for about 25 minutes, turning once, until tender and beginning to caramelise at the edges.
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Add the olives and garlic. Squeeze over the juice from half the orange, toss together and return to the oven for another 5 minutes.
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Lightly dampen the flatbreads with water and warm them in the oven for the final 3–4 minutes, turning once.
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Stir the chopped sun-dried tomatoes through the whipped feta. Peel the remaining orange half and cut the flesh into small pieces.
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Spread each warm flatbread with the feta mixture. Spoon over the roasted beetroot and olives, add the orange pieces and finish with parsley.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 732.07kcal
- % Daily Value *
- Total Fat 34.05g53%
- Saturated Fat 14.72g74%
- Sodium 2112.54mg89%
- Total Carbohydrate 82.92g28%
- Dietary Fiber 11.50g46%
- Sugars 34.30g
- Protein 27.09g55%
- Calcium 441.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
