NZ Woman's Weekly

Roasted potatoes, baby beets and feta

  • Total time

    60 minutes
  • Servings


Ready in 1 hour, serves 6

  • 450g can whole baby beets, drained
  • 2 tsp dill seeds
  • 1kg washed baby potatoes, unpeeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp flaky salt
  • 1 tbsp fennel seeds
  • 200g feta cheese

1. Preheat oven to 200°C.

2. Place drained beets into a bowl. Add dill seeds and toss, then leave to stand.

3. In a roasting dish place washed potatoes, olive oil, salt and fennel seeds. Mix well.

4. Bake for 40 minutes checking to ensure even colour. Adjust temperature if it’s colouring
too quickly.

5. Remove from oven. Add beets and crumbled feta, then return to oven and bake for 10 minutes. Serve in a large white bowl.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

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