Spiralized Mediterranean Beet and Feta Skillet Bake

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Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!

Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!

I think most of you know I’m pretty obsessed with my spiralizer, (I LOVE my Paderno Spiral Vegetable Slicer) but my friend Ali is even more obsessed than me, if that’s even possible. So obsessed, she devoted her entire blog to this gadget and just came out with a cookbook that you will need to get your hands on! The book is called Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. Tons of great spiralized ideas, everything from breakfast to dessert – the girl is a spiralizing genius!

I had a hard time deciding what to make first, but since I typically make spiralized zucchini and cucumber dishes with my spiralizer, so I chose a dish using beets instead. As a kid, I hated beets because I only tasted the pickled kind, that came in a jar. As an adult, I started enjoying them roasted in salads, and even discovered how delicious they are raw. Here, the beets are spiralized, tossed with vinegar, oil and herbs and roasted for 20 minutes. Once roasted, the beets are tender yet firm, exactly how I like my vegetables. If you’re unsure about beets, I know this dish will convert you!

The only changes I made to her recipe was using less cheese, I cut the block in half horizontally and it was still more than plenty.

Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!
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5 from 6 votes
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Spiralized Mediterranean Beet and Feta Skillet Bake

160.5 Cals 5 Protein 9 Carbs 12 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Appetizer, Side Dish
CUISINE: American
Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!

Ingredients

  • 1/2 cup halved yellow cherry tomatoes
  • 1/2 cup halved yellow red tomatoes
  • 2 medium cloves garlic, minced
  • 2 tbsp minced fresh parsley, plus 1 tsp for garnish
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 10 pitted Kalamata olives
  • 1 tbsp extra virgin olive oil
  • 2 small beets, peeled and spiralized
  • 1/2 small onion, peeled and spiralized
  • Kosher salt and black pepper, to taste
  • 4 oz feta or halloumi cheese, half block cut horizontally

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl combine all the ingredients except for the cheese and parsley for garnish.
  • Place the cheese in the center of a large oven-safe skillet or casserole dish. Top and surround it with beet noodle mixture.
  • Cover with foil and bake 20 minutes, until the beet noodles wilt.
  • Serve hot garnished with remaining parsley.

Nutrition

Serving: 1/4th of recipe, Calories: 160.5kcal, Carbohydrates: 9g, Protein: 5g, Fat: 12g, Cholesterol: 25mg, Sodium: 483mg, Fiber: 2g, Sugar: 3g
WW Points Plus: 4
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

 

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308 comments

  1. This recipe is a new favorite!  This is an easy vegetarian dinner and I love the unique combination of flavors.  I did roast longer than the recipe calls for, but I prefer my beets less crunchy, and increased the amount of feta.  

  2. 🤤🤤🤤🤤 SO good!!! All the ingredients work so beautifully together. Especially the oregano. Served this for lunch.

  3. I have made this for a couple years and never tire of it — beet, feta, and tomatoes, are some of my favorite food staples. To be able to have them together is even better! Have even made this for get-togethers and it is always a hit!

  4. This was delicious!!! 

  5. I made it for a dinner party last night along with Milk Streets Salmon and a kale salad from there as well.
    The beet dish was wonderful. I made it ahead and covered it with foil, per directions, popping it in after friends were here and appetizing. I bought the beets pre spiralized at my market so it came together pretty quickly. The saltiness of the olives and the feta….the best….yum.

  6. I made it for a dinner party along with salmon and a kale salad. I doubled the recipe and it was a big hit. The saltiness of the feta and the olives are perfect. I used beets that were already spiralized so it came together pretty quickly. I could make it ahead and leave it in the fridge until I was ready to pop that foil covered loveliness in the oven. Yum

  7. You nutritional breakdown says 9g carbs, while mine comes to 22g. Must be the amount of beets! Any idea how many grams 2 small beets amounts to? (not how many carb grams, I mean how many grams or oz or lbs your beets weigh?) Thank you!

    Jenna

  8. Pingback: Ode to Beets: 150+ Reasons to Love this Root Veggie – slice of sunshine

  9. Great combination of flavors. Thank you!

  10. My first spiralized vegetable was a beet. It was so sweet and crunchy and fresh tasting. I've been chasing that sweet beet ever since and it never quite measures up.

  11. We love zuc/chicken with tomatos and mozzerlla

  12. I have this dish in the oven as I type! I stumbled upon the Paderno Veggie Slicer today, just by chance, and when I saw that it was marked down from 49.99 to 29.99, I was so excited! Never did I think I would find this locally!

    Cant wait to see how this dish turns out, it looks beautiful!

    My next purchase is that awesome cook book!

  13. Thoughts on doing this as a cold dish? I'm thinking that doing it raw with crumbled feta sounds light and delish! Or would I need to quickly blanch the beets to soften a bit? Would love to hear your thoughts!

  14. I just made this for dinner tonight. It was wonderful. It's definitely a real keeper. I always thought I hated beets till I tried a couple of your recipes using them. Thanks for helping to keep my eating interesting and delicious.

  15. I'm loving the zucchini noodles. I just bought the Paderno spiralizer last month and Ali's Vietnamese Pho bowl with Diakon noodles looks good!

  16. So was the contest winner announced? I missed it…

  17. I just bought a spiralizer and need some recipes so would love to win the book. I have only done zucchini with garlic butter.

  18. I need to get a spirilizer and obviously a cookbook as well! This sounds amazing

  19. I made the beets tonight and it was delicious. I had beets that I needed to use but the next time I make this I will look for beets that are the size that will fit my spiral slicer. These did not, way too fat, and made a mess. I ended up shaving small slices going around and around the beet. That was fine, the taste was still the same! I didn't have parsley but did have cilantro so used that, fresh thyme, and fresh oregano. The garlic and red wine vinegar really make the flavor unique and I will definitely make it again.

  20. I'm pretty new to spiralizing, but last night I made the
    Spiralized Vegetable Cornmeal Fritters and they were perfect with our black eyed peas!