RECIPES TO NOURISH LIFE / SIDE DISHES
Mediterranean Gratin with Beets, Sweet Potatoes & Feta
Tender layers of earthy beets, sweet potatoes, feta and walnuts, baked until fragrant and golden.
Serves: 4–6 | Time: 20 minutes preparation · 55–65 minutes baking
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium golden beets or parsnips, thinly sliced
- 2 medium red beets, thinly sliced
- 200 g feta, crumbled
- 1 cup heavy cream or unsweetened coconut cream
- 3 tbsp extra-virgin olive oil
- Butter or olive oil for the dish
- 1 cup walnuts, roughly chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme and ½ tsp oregano
- Salt and freshly ground pepper
- Optional: lemon zest, a little honey and chopped parsley
Preparation
- Heat oven to 190°C / 375°F. Lightly grease a medium baking dish. Slice the vegetables evenly, ideally 2–3 mm thick, so they cook at the same pace.
- Warm the cream gently with garlic, thyme and oregano for 5 minutes without boiling. Season lightly; feta will add salt.
- Arrange the sweet potatoes and beets in overlapping rows or layers. Spoon over the infused cream, scattering some feta between the layers.
- Cover tightly and bake 35–40 minutes. Uncover, drizzle with olive oil and add the remaining feta and walnuts. Bake another 20–25 minutes, until a knife passes easily through the vegetables.
- Rest 10 minutes. Finish with parsley and a little lemon zest, if desired.
Chef Marie’s Note
Use a mandoline for uniform slices and keep red beets separate until assembly to preserve the beautiful colors. Add the walnuts near the end so they remain pleasantly crisp.
At the Table
Beautiful alongside grilled fish, roasted chicken or a crisp green salad.
Simple ingredients. Precious moments. Made with love.