I love chopping up vegetables, roasting them and then eating them with rice.

 

I don’t know if it is just me but the simplicity, coupled with fresh flavours, just makes me feel happy. For this recipe, I roasted the beets to bring out their earthy flavour, then added the feta for saltiness and pumpkin seeds for crunch.

At the last minute, you can add some greenery then toss the mix on top of some rice and tah-dah! Dinner is served!

If beets are not your thing, then sub in another vegetable like sweet potato or butternut squash. Any leftover vegetables are great the next day in an omelet.

The inspiration for this recipe came from Sarah Wilson’s “I Quit Sugar” cookbook. In her version, she coupled the beets with walnuts and sausages but since I wanted a vegetarian version, I modified it to suit my needs.

Please note that I haven’t added any qualities for the ingredients. This is because it is a meal that can be made to your specific needs.

 

Happy eating,

Olivia Louise Taylor

 

 

Print Recipe
Beet and Feta Hash
A simple way to eat some veggies.
Cheap and Easy Meal
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Cheap and Easy Meal
Instructions
  1. Wash the beets, then top and tail and cut into cubes.
  2. Throw the beets into a roasting dish with some oil and cook at 350°F (180°C) for half an hour.
  3. While waiting for the beets to cook, make your rice or grain of choice.
  4. Once the beets are cooked, fry them in a pan for a minute or two to make them extra crispy (optional step)
  5. Right at the end of cooking, throw in a couple of handfuls of spinach, and allow them to wilt.
  6. Prepare a bowl with rice and spoon the beet mixture on top.
  7. Garnish with feta, pumpkin seeds (optional) and a swirl of olive oil.
Recipe Notes

Cheap and Easy Meal
Beet and Feta Hash

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