In this recipe, you can either opt for fresh or pre-cooked beets. If you choose to make the beets yourself, you can store them in an airtight container with their skin on and they will last for at least 3-4 days in the refrigerator.
Preheat the oven to 190°C/375°F. Wash the beetroots thoroughly, and then wrap them one by one in aluminum foil. Place the wrapped beets in the middle rack of the oven and cook for 1 hr. Leave to cool.
Peel and slice the beetroots. Place the slices on a large serving plate. Drizzle with 2 tbsp of Extra Virgin olive oil and a few drops of lemon. Crumble the Feta cheese on top, sprinkle the Aegean Isle Oregano, and drizzle with more Extra Virgin olive oil. Enjoy!
2 medium-sized beetroots
200g Feta cheese
3 pinches of Aegean Isle Oregano
Juice of ½ lemon
Extra Virgin olive oil
Daphnis and Chloe is a herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality
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