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Roasted Beet and Feta Gratin with Fresh Mint

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant beetroot and feta gratin is a sophisticated vegetarian dish that perfectly balances earthy, sweet, and salty flavours. Often overlooked, roasted beetroot takes on a wonderful depth of flavour when paired with a mint-infused cream and tangy sheep's milk cheese. The bright pink hues of the roasted vegetables against the golden, bubbling feta make it a visually stunning addition to any dinner table, especially during the autumn months when British beetroot is at its best.

Ideal as a comforting side dish for a Sunday roast or served alongside a crisp green salad for a lighter meal, this gratin is both versatile and simple to prepare. You can even roast the beetroot a couple of days in advance to save time. The final sprinkle of fresh mint provides a refreshing lift that cuts through the richness of the double cream, ensuring a perfectly balanced homemade meal.

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Ingredients for Roasted Beet and Feta Gratin with Fresh Mint

  • 3 2 1/2- to 3-inch-diameter red beets, trimmed, scrubbed

  • 3/4 cup double cream

  • 2 fresh mint sprigs plus 1 1/2 tablespoons chopped fresh mint (for garnish)

  • 1 garlic clove, peeled, smashed Butter (for dish)

  • 110g crumbled feta cheese

How to make Roasted Beet and Feta Gratin with Fresh Mint

Preheat oven to 204°C. Place beets in small baking dish. Add enough water to reach depth of 1/4 inch. Sprinkle lightly with salt and pepper. Cover tightly with foil. Bake until beets are tender, about 50 minutes. Uncover carefully (steam will be released) and cool. Peel beets; cut into 1/4-inch-thick slices. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Preheat oven to 218°C. Bring cream, mint sprigs, and garlic to boil in heavy small saucepan. Remove from heat, cover, and let steep 15 minutes.

Meanwhile, lightly butter 1 1/2-quart gratin dish or other shallow baking dish. Arrange sliced beets in even layers in dish, sprinkling each layer lightly with salt. Strain cream mixture over beets in dish. Sprinkle feta over. Bake until cream is bubbling at edges and feta is browned in spots, about 20 minutes. Sprinkle pepper and chopped mint over. Let stand 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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