In this recipe, you can either opt for fresh or precooked 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 at 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 hour. Let 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, drizzle with more Extra
Virgin olive oil. Enjoy!
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