Roasted Squid with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with sweet caramelized beetroot, finished with a bright lemon-herb oil and creamy whipped feta. A sophisticated yet simple Mediterranean-inspired dish.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.