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Posted by on Jun 1, 2011 in Recipes, Sides, Vegetarian | 8 comments

Roast beetroot and chickpea bake with rosemary and feta

Roast beetroot and chickpea bake with rosemary and feta

Last week I mentioned having a craving for my Dad’s roasted beetroot and chickpea bake. Well I found the beetroot and have made the dish twice already. On Friday I made it as a side for a slow roast rack of lamb with a sage and mustard potato dauphinoise. It was heavenly. There were three people at dinner who don’t really care for beetroot and they all loved it.

My sister called me last week to set me straight that this dish is actually of her creation and my Dad has adopted it from her, either way it’s great and I love it.

You need to wash and trim fresh beetroot, cut it into cubes the size of dice, season it with olive oil, salt and lots of rosemary (fresh or dry). Roast the beetroot in the oven until it is just cooked through (about 10 minutes), then add your cooked or tinned chickpeas and roast this for another 5 – 10 minutes. Once out of the oven crumble some feta over it and serve! Couldn’t be easier or more delicious. I know the picture doesn’t do the dish justice but trust me – this one is a winner!


  1. Looks yummy…

  2. Great minds think alike! Looks awesome and tastes amazing!

  3. I was one of the three people and yes, she speaks the truth. Yummy beetroot!

  4. Making this tonight! 3 of my favourite ingredients. Yummy!!

  5. Hi made this for dinner. Loved it. Added 2 t 'Thai pesto' from pesto Princess. Everyone ate it!

  6. So stoked to hear that! Love the addition of the Thai pesto! Pesto princess is a big love of mine!

  7. Has all my favourite ingredients, roasted beetroot, chick peas and lots of feta! And yes, I can so see the Thai pesto working with it. Am making it this weekend! (Or for meatless Monday?)

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