Beetroot Pita
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Vibrant roasted beetroot nestled in warm pita bread with creamy whipped feta, fresh greens, and a tangy pomegranate dressing. A colorful, satisfying vegetarian sandwich bursting with earthy flavors.
Ella x
Ingredients
- 500 gbeetroots(peeled and cut into wedges)
- 40 mlolive oil
- 5 gsea salt
- 2 gblack pepper
- 200 gfeta cheese(crumbled)
- 100 mlgreek yogurt
- 30 mllemon juice
- 20 mlpomegranate molasses
- 100 gfresh spinach
- 80 gpomegranate seeds
- 4pita bread(whole wheat)
- 15 gfresh mint leaves(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Toss the beetroot wedges with 30 ml of olive oil, salt, and pepper. Spread them on a baking tray in a single layer.
Tip: Cut the beetroots into evenly sized pieces so they cook uniformly.
- 2
Roast the beetroots for 30-35 minutes until they are tender and the edges begin to caramelize. Stir halfway through cooking.
Tip: The beetroots are ready when a fork pierces them easily.
- 3
While the beetroots cook, prepare the whipped feta by combining crumbled feta, greek yogurt, lemon juice, and remaining olive oil in a bowl. Blend until smooth and creamy.
Tip: Use a fork or immersion blender to achieve the desired consistency.
- 4
In a small bowl, whisk together the pomegranate molasses with a pinch of salt to create a light dressing.
Tip: This adds a sweet-tart complexity to the sandwich.
- 5
Warm the pita bread in the oven for the last 5 minutes of beetroot cooking, or heat them briefly in a dry pan.
Tip: Warm pita is more pliable and easier to fill.
- 6
Carefully slice each pita open to create a pocket. Spread a generous layer of whipped feta inside each pita.
Tip: The feta acts as a creamy base and holds everything together.
- 7
Layer the fresh spinach, roasted beetroot wedges, and pomegranate seeds into each pita.
Tip: Layer in this order to prevent the bread from becoming too soggy at the bottom.
- 8
Drizzle the pomegranate dressing over the filling and sprinkle with fresh mint. Serve immediately while the beetroots are still warm.
Tip: The warm beetroot contrasts beautifully with the cool, creamy feta.
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