Roasted Squid with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Roasted Squid with Beetroot combines tender squid with earthy roasted beetroot, garlic, thyme and lemon, finished with creamy feta cheese and a balsamic glaze. This elegant dish takes just 20 minutes to prepare and 35 minutes to cook, making it ideal for a special dinner that does not require hours in the kitchen. Fresh herbs, quality olive oil and a hint of chili complete this Mediterranean inspired meal.
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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