Pieczone Buraki z Fetą (Roasted Beetroot with Feta and Walnuts)
Why this recipe works
- Balanced textures: Tender roasted beetroot is finished with creamy dressing, crumbly feta and crisp toasted walnuts.
- Sharpness balances sweetness: Horseradish and sour cream cut through the natural sweetness of the beetroot for a more rounded finish.
- Simple technique: The main cooking is straightforward oven-roasting, with the dressing and walnuts prepared while the beetroot cooks.
Get the most out of this recipe
Ingredient notes
- Choose evenly sized beetroot: Small to medium beetroot roast more evenly; cut larger pieces smaller so the tray finishes at the same time.
- Toast the walnuts carefully: Walnuts should smell nutty and fragrant but not darken too much, as they can become bitter quickly.
- Adjust the horseradish to taste: Use a little more horseradish for a sharper dressing, or soften it with extra sour cream if preferred.
Make-ahead tips
- Keep the elements separate: Store the roasted beetroot and dressing in separate airtight containers, then add the feta and walnuts just before serving.
- Reheat before assembling: Warm the beetroot in a 180°C (355°F) oven until hot, then finish with the dressing, feta and walnuts.
Serving ideas
- Serve with hearty mains: Works well alongside roast chicken, pork, sausages or grain-based vegetarian mains.
- Assemble while warm: Spoon the dressing over the warm beetroot just before serving so the contrast stays fresh and the walnuts remain crisp.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Scrub the beetroot well, trim any long roots, then cut into bite-sized wedges.
- Toss the beetroot with the olive oil, fine sea salt, and black pepper on a baking tray. Roast for 40 to 45 minutes, turning once, until tender when pierced with a knife and lightly caramelised at the edges.
- While the beetroot roasts, toast the walnuts in a dry frying pan over a medium heat for 3 to 5 minutes, shaking often, until fragrant. Tip onto a plate to cool slightly.
- In a small bowl, whisk the sour cream with the horseradish until smooth. Taste and adjust with a pinch more fine sea salt and black pepper if needed.
- Pile the warm beetroot onto a serving plate, then spoon over the horseradish sour cream. Crumble over the feta cheese and scatter with the toasted walnuts, then serve straight away.
Recipe notes
Tips
- If your beetroot are very different sizes, cut larger pieces smaller so everything roasts evenly and finishes at the same time.
- For the best flavour, toast the walnuts until they smell nutty but before they darken too much, as they can turn bitter quickly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised sour cream and ensure the dish is served piping hot.
Substitutions
- Replace Feta cheese with Goat cheese for a softer, tangier finish.
- Replace Sour cream with Greek yogurt for a lighter dressing.
- Replace Walnuts with Pistachios for a sweeter, more delicate crunch.
Storage
- Refrigerate up to 3 days
- Store the roasted beetroot and dressing separately in airtight containers. Reheat the beetroot in a 180°C (355°F) oven for 10 to 12 minutes until hot, then add the sour cream mixture, feta cheese, and walnuts just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Milk Tree nuts Walnuts
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