Roasted Squid with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in less than an hour. Roasted squid with beetroot is surprisingly simple to prepare, and the combination of tender, slightly charred squid with sweet earthy beetroot is absolutely magical. Beetroot is packed with nitrates that support heart health, making this not just delicious but genuinely good for you. What I love most is that this meal looks impressive enough for guests but doesn't require any complicated techniques or expensive ingredients. The balsamic and feta bring everything together beautifully, and once you pop it in the oven, you can relax while it roasts. Trust me, this one is a keeper.
Ella x
Ingredients
- 800 gfresh squid(cleaned and cut into rings)
- 4beetroot(medium-sized, peeled and cubed)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 sprigsfresh thyme
- 1fresh lemon(zest and juice)
- 150 gfeta cheese(crumbled)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonsfresh parsley(chopped)
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat oven to 220°C (425°F). Toss the cubed beetroot with 2 tablespoons of olive oil, sea salt, black pepper, and 2 sprigs of thyme. Spread on a baking tray and roast for 25-30 minutes until caramelized and tender.
Tip: Cut beetroot into uniform sizes so they roast evenly.
- 2
While beetroot roasts, pat the squid rings dry with paper towels. This helps them brown properly and reduces moisture.
Tip: Dry squid is key to achieving a nice golden exterior.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil with minced garlic, lemon zest, and remaining thyme to create a herb oil. Set aside.
Tip: Prepare this oil while the beetroot is cooking for convenience.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in two batches, cook the squid rings for 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
Tip: Don't overcrowd the pan and avoid cooking squid too long or it becomes rubbery.
- 5
Drizzle the cooked squid with half the herb oil and season with a pinch of salt and chili flakes. Toss gently to coat.
Tip: The warm squid will infuse with the herb flavors beautifully.
- 6
In a small food processor or by hand, blend the feta cheese with 1 tablespoon of lemon juice and 1 tablespoon of water until creamy and spreadable.
Tip: Whipped feta adds a luxurious, light texture to the dish.
- 7
Arrange the roasted beetroot on a serving platter. Top with the roasted squid and dollop with whipped feta cheese.
Tip: Warm ingredients work best, so serve immediately after cooking.
- 8
Drizzle with remaining herb oil and balsamic vinegar. Garnish generously with fresh parsley and an extra pinch of chili flakes. Serve warm with crusty bread if desired.
Tip: The acidity of balsamic vinegar cuts through the richness perfectly.
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