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Mediterranean layered beet, sweet potato, and feta gratin topped with toasted walnuts in a ceramic baking dish.

Layered Beet, Sweet Potato, and Feta Gratin with Walnuts

A vibrant Mediterranean root vegetable tian featuring alternating layers of sweet potatoes, red beets, and parsnips baked in herb-infused olive oil, topped with creamy Greek feta and crunchy toasted walnuts.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 2 medium red beets peeled and thinly sliced (1/16-inch)
  • - 2 medium sweet potatoes peeled and thinly sliced (1/8-inch)
  • - 2 medium parsnips or golden beets, peeled and thinly sliced (1/8-inch)
  • - 3 tbsp Extra Virgin Olive Oil divided
  • - 2 cloves garlic minced
  • - 1 tsp fresh thyme leaves plus extra for garnish
  • - ½ tsp dried oregano
  • - ¾ tsp kosher salt
  • - ¼ tsp freshly cracked black pepper
  • - ½ cup authentic Greek feta cheese crumbled
  • - ½ cup raw walnut halves roughly chopped

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a rectangular ceramic or glass baking dish with 1 teaspoon of extra virgin olive oil.
  2. In a large bowl, combine the sliced sweet potatoes and parsnips. Add 2 tablespoons of extra virgin olive oil, minced garlic, fresh thyme, dried oregano, salt, and black pepper. Toss gently to coat all vegetable slices evenly.
  3. Pat the sliced red beets dry with paper towels. Place them in a separate small bowl and toss with 2 teaspoons of olive oil to coat (this prevents the red beet juices from bleeding into the other vegetables).
  4. Arrange the sliced vegetables in the prepared baking dish in tight, slanted vertical rows, alternating between red beet, sweet potato, and parsnip slices across the dish.
  5. Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 35 to 40 minutes, or until the vegetables are fork-tender when pierced in the center.
  6. Remove the dish from the oven and carefully peel back the foil.
  7. Scatter a central strip of crumbled Greek feta cheese and roughly chopped raw walnuts directly down the middle length of the casserole.
  8. Return the dish to the oven uncovered and bake for an additional 12 to 15 minutes, until the feta softens and the walnuts are lightly golden and fragrant. Let rest for 5 minutes before garnishing with fresh thyme and serving warm.

Notes

- To prevent red beets from bleeding into lighter vegetables, always pat them thoroughly dry and coat them separately in olive oil before assembling.
- Use a mandoline slicer for uniform thickness (1/16-inch for dense beets, 1/8-inch for sweet potatoes and parsnips).
- Free from wine and pork ingredients. Naturally gluten-free and vegetarian.