Baked Beetroot, Feta & Tomato with Toasted Pita Bread



1 x 250 gm Aphrodite Barrel Aged Feta
2 x tbs EVVO (for feta) and 2 x tbs for tomatoes
1 x large pita bread lightly toasted, cut into triangles
2 X sprigs of thyme
2 x tbs local honey
freshly ground pepper


4/5  x medium beetroots
10/ bunch of vine ripened/ cherry tomatoes
1 x tbs balsamic vineger
2 x tbs olive oil
freshly ground pepper




– Trim beetroots to have a stem of 2cm

– Wrap individually in foil and add to preheated oven (180°C) for around 45 mins or until a skewer can easily pierce the skin. Check every 20 mins. You can add the tomatoes in at the same time on a lower shelf.

– Peel beets while warm. You can use a paper towel to hold the beets and rub the skin away with another paper towel. The skin should remove easily. While you are waiting for the beets to be cool enough to peel, increase the oven temp to 200 degrees and add the feta as per below.


– Wrap tomatoes in a foil pouch with the EVOO, balsamic vineger and black pepper on a baking tray

– Add to the oven with the beetroot and set aside to serve with the feta.


– Put Aphrodite feta in oven proof baking dish in 200 degree oven for 8 mins/ until feta is golden.

– Brush with honey and thyme to the feta and cook for a further 2 mins.

– Serve with sliced baked beets and tomatoes on toasted pita.