Roasted Beetroot, Feta & Orange Flatbreads

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.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Cuisine: Persian-inspired

Courses: Mains

Difficulty: Easy

Servings: 2

Description

Roasted beetroot, salty green olives and fresh orange sit over warm flatbreads spread with whipped feta and sun-dried tomato.

Ingredients

500 g raw beetroot (peeled and cut into wedges)
1 tbsp olive oil
70 g pitted green olives (roughly chopped)
1 clove garlic (finely grated)
1 orange
2 Persian-style flatbreads
180 g whipped feta
4 sun-dried tomatoes (finely chopped)
1 small handful flat-leaf parsley (roughly chopped)
sea salt (to taste)
freshly ground black pepper (to taste)

Instructions

1
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.
2
Add the olives and garlic. Squeeze over the juice from half the orange, toss together and return to the oven for another 5 minutes.
3
Lightly dampen the flatbreads with water and warm them in the oven for the final 3–4 minutes, turning once.
4
Stir the chopped sun-dried tomatoes through the whipped feta. Peel the remaining orange half and cut the flesh into small pieces.
5
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.

Note

For extra crunch, scatter over toasted pumpkin seeds just before serving.