This Mediterranean-inspired gratin layers earthy beets and naturally sweet sweet potatoes with creamy, tangy feta cheese, crunchy walnuts, fragrant herbs, and a drizzle of olive oil. It makes a beautiful vegetarian side dish for family dinners, holiday meals, or a Mediterranean-style lunch.
Prep time
20 minutes
Cook time
45–60 minutes
Servings
6
Cuisine: Mediterranean-inspired · Course: Side dish · Diet: Vegetarian, gluten-free when ingredients are verified
Ingredients
For the vegetable layers
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 medium beets, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon paprika (optional)
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ⅓ cup vegetable broth or water
For the feta and walnut topping
- ¾ cup crumbled feta cheese
- ¾ cup walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Optional additions
- ¼ cup grated Parmesan cheese
- 2 tablespoons toasted pumpkin seeds
- 1–2 teaspoons honey for a sweet-savory finish
- A few tablespoons of cream for a richer gratin
Instructions: How to Make Beet, Sweet Potato & Feta Gratin
Sweet Potato Beet and Goat Cheese Galette Recipe | SideChef
Step 1: Prepare the vegetables
Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil. Peel the beets and sweet potatoes, then slice them into thin, even rounds, approximately ⅛ inch thick. Thin, even slices help the vegetables cook uniformly.
Feta al forno con pomodori secchi e olive: la ricetta mediterranea perfetta
Step 2: Prepare the herb dressing
In a small bowl, whisk together the olive oil, minced garlic, thyme, oregano, rosemary, paprika, black pepper, and lemon juice. Add salt sparingly because feta cheese is already salty. Stir in the vegetable broth or water.
Sweet Potato, Parsnip & Beet Gratin — Food Garden
Step 3: Arrange the vegetable layers
Arrange the sweet potato and beet slices in alternating, slightly overlapping rows. You can make a circular pattern or neat rows like the dish in the photograph. Brush the seasoned olive oil mixture over the vegetables, allowing it to seep between the slices.
Step 4: Add feta and walnuts
Sprinkle some of the crumbled feta between the vegetable layers, reserving a little for the top. Scatter half of the walnuts throughout the dish. Pour the broth around the edges to provide moisture while baking.
Recycled Foil | Reynolds Brands
Step 5: Bake until tender
Cover the dish tightly with aluminum foil and bake for 35–40 minutes. Carefully remove the foil and test the vegetables with a fork. If the beets are still firm, cover and continue baking for another 10–15 minutes.
Rote-Bete-Gratin mit Feta Rezept | Küchengötter
Step 6: Finish and serve
Sprinkle the remaining feta and walnuts over the vegetables. Bake uncovered for another 10–15 minutes, until the vegetables are tender and the top is lightly golden. If using honey, drizzle it over the dish after baking. Garnish with fresh parsley, thyme, and lemon zest.
Let the gratin rest for 10 minutes before serving so the layers settle and are easier to portion.
All Nut Information
A plate with peeled walnut kernels close-up. Top view.
Walnuts — the main nut ingredient
Amount: ¾ cup chopped walnuts
Walnuts add a rich, earthy flavor and a pleasant crunch that balances the soft vegetables and creamy feta. They provide unsaturated fats, plant-based omega-3 ALA, fiber, and some protein.
Pekannusskerne Premium-Hälften 150 g online kaufen im Keimling Shop
Optional substitute: Pecans
Use the same amount of chopped pecans for a milder, buttery flavor. They change the taste slightly but work well with sweet potatoes and beets.
Pumpkin Seeds Are Nutritious and Delicious! – Lincoln County Center
Optional nut-free alternative: Pumpkin seeds
Replace walnuts with ½–¾ cup pumpkin seeds for a crunchy topping. Pumpkin seeds are seeds, not tree nuts, but cross-contact can occur during processing.
Nut allergy and cross-contact information
- Contains tree nuts: Walnuts, unless omitted or substituted.
- Contains dairy: Feta cheese; cream or Parmesan if used.
- Potentially nut-free version: Omit walnuts and use pumpkin seeds only if safe for your allergy needs, or simply leave the nuts out.
- For severe allergies: Check ingredient labels and cross-contact warnings, and use clean utensils, pans, and preparation surfaces. A substitute is not automatically safe for every person with a food allergy.
Helpful Tips for the Best Gratin
- Keep slices uniform: Thin slices cook faster and more evenly.
- Avoid excess liquid: Add only enough broth to help steam the vegetables; too much can make the dish watery.
- Protect the walnuts: Add most of the walnuts near the end of baking if you prefer them lightly toasted rather than deeply browned.
- Balance the flavors: Lemon juice brightens the earthy beets, while feta adds saltiness and tang.
- Make it creamier: Replace the broth with ½–1 cup cream or use a mixture of plain Greek yogurt and a little milk. Add yogurt gently to reduce the chance of curdling.
- For extra color: Alternate red beets with golden beets if available.
Frequently Asked Questions (Q&A)
Q1. Can I make this recipe ahead of time?
Yes. Assemble the vegetables and seasonings, cover, and refrigerate for several hours before baking. For best texture, add the walnuts toward the end of baking.
Q2. Do I need to boil the beets first?
No. Thinly sliced raw beets can cook directly in the oven. Thicker slices may require additional baking time.
Q3. Can I make this gratin without walnuts?
Absolutely. Leave them out or use a suitable seed alternative. The vegetables and feta will still taste delicious.
Q4. Can I use goat cheese instead of feta?
Yes. Goat cheese offers a creamy texture and tangy flavor. Use a similar amount, adjusting the salt to taste.
Q5. Is this recipe vegetarian?
Yes, provided the feta and any other cheese used are made with vegetarian-friendly ingredients. Check the label for animal-derived rennet if needed.
Q6. Is this recipe gluten-free?
The basic recipe is naturally gluten-free when the broth, cheese, and other packaged ingredients are verified gluten-free.
Q7. Can I make it dairy-free?
Yes. Omit the feta and use a suitable dairy-free cheese alternative, or finish with olive oil, herbs, and lemon. The flavor and texture will differ from the original.
Q8. How should I store leftovers?
Cool promptly, refrigerate in a covered container, and eat within 3–4 days. Reheat until steaming hot throughout. For the best walnut crunch, add a fresh sprinkle after reheating.
Q9. Can I freeze the gratin?
You can, although the vegetables may become softer and release moisture after thawing. Cool completely, portion into freezer-safe containers, and use within about 2–3 months for best quality.
Q10. What can I serve with this dish?
Serve it alongside grilled chicken, baked fish, chickpeas, lentils, or a crisp cucumber and tomato salad. It can also be served as a vegetarian main course with a green salad and crusty bread.
Q11. Can I make it without cream?
Yes. The olive oil and broth version is lighter and lets the natural sweetness of the vegetables stand out. The feta supplies extra richness.
Q12. How do I know when the gratin is done?
Insert a knife or fork into the thickest beet and sweet potato slices. It should slide in easily without encountering a hard center.
Estimated Nutrition Information
Approximate values per serving, assuming six servings and the listed quantities of walnuts, feta, and olive oil, without optional cream, Parmesan, or honey:
| Nutrient | Estimated amount |
|---|---|
| Calories | 280–350 kcal |
| Protein | 7–10 g |
| Carbohydrates | 25–35 g |
| Dietary fiber | 5–7 g |
| Fat | 17–23 g |
| Sugar | 8–12 g |
Actual nutrition depends on the size of the vegetables, the brand of feta, and the amount of oil and walnuts used. These are estimates, not laboratory-tested values.
Final serving idea: Bring the gratin to the table in its glass baking dish, with the beet and sweet potato slices arranged in overlapping rows, crumbled feta scattered across the top, toasted walnuts, and fresh thyme. Finish with a little lemon zest for a colorful Mediterranean-inspired centerpiece.
