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Roasted Beetroot Breakfast Bowl with Feta and Pistachios
A vibrant and nutritious breakfast bowl featuring sweet roasted beetroot, creamy feta, crunchy pistachios, and a drizzle of honey. A delicious and healthy way to start your day!
Prep Time
15 minutes
Total Time
45 minutes
Calories
325
Level
Easy
Yields
4 servings
Cost
£1.75
Cuisine:
Cooking Style:
Mood:
Ingredients
Servings
4
4mediumBeetroot(Peeled and cubed into 1-inch pieces)
£1.20
2tablespoonsOlive oil(Extra virgin)
£0.25
1tablespoonBalsamic vinegar(Optional, adds tanginess)
£0.15
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack pepper(Or to taste, freshly ground)
£0.03
4ouncesFeta cheese(Crumbled)
£2.00
0.3cupPistachios(Shelled and roughly chopped)
£1.50
2tablespoonsHoney(For drizzling)
£0.30
Optionalto tasteFresh mint leaves(Chopped, for garnish)
£0.75
1cupPlain Greek Yogurt(Optional for serving base)
£0.80
Total Cost
£6.99
£1.75 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, toss the cubed beetroot with olive oil, balsamic vinegar (if using), salt, and pepper.
- 3
Spread the beetroot in a single layer on a baking sheet.
- 4
Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- 5
While the beetroot is roasting, prepare the other ingredients: crumble the feta cheese and chop the pistachios.
- 6
To assemble the breakfast bowls: Divide the roasted beetroot among four bowls (you can optionally spread a layer of Greek yogurt on the bottom of the bowl first).
- 7
Top each bowl with crumbled feta, chopped pistachios, and a drizzle of honey.
- 8
Garnish with fresh mint leaves, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (220g)
325 kcal / 1359 kJ
Carbs
24g
9% of RDA
Fat
19g
27% of RDA
Protein
14g
28% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
18 g
20% of RDA
Sodium
380 mg
17% of RDA
Saturated Fat
6 g
30% of RDA
Chef's Tips
Roasting the beetroot brings out its natural sweetness.
Feel free to add other toppings like toasted walnuts, pumpkin seeds, or a sprinkle of chili flakes for a touch of heat.
You can roast the beetroot ahead of time and store it in the refrigerator for up to 3 days.
If you prefer, you can use pre-cooked beetroot to save time, but the flavor won't be quite as intense.
Cooking Equipment
Oven
Baking sheet
Small bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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