Whole beet frittata
  • 1 bunch beetroot
  • 6 eggs
  • 60 grams feta
  • ½ tsp ground cumin
  • 3 - 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • ⅓ cup loosely packed dill
  • Salt to taste
  1. Preheat the oven to 180 C | 350 F
  2. Chop the beet root off at the base of the stalks, and place the stalks and leaves to the side. Scrub the beets and remove any blemishes with a knife or peeler.
  3. Chop the beets into smaller pieces, roughly one inch cubes.
  4. Place in a pan with 1 tablespoon of the oil, and a sprinkle of salt (about ½ teaspoon should be fine). Toss to combine.
  5. Bake for 25 minutes, turn, and then bake for another 10 - 15 minutes, or until the edges are starting to brown.
  6. While the beets are cooking, prepare the stalks and leaves by cutting off the leaves and chopping the stalks into smaller pieces a few centimeters long. Tear any larger leaves in half. Wash both the stalks and leaves thoroughly, and then throw in a pot of boiling water and cook for two minute. Strain and allow to cool slightly, and then squeeze out any excess moisture.
  7. Once the beets are roasted, remove from the pan, and place on top of a gas burner over low-medium heat*. Add another 2 - 3 tablespoons oil - enough to coat the bottom. Add the garlic, and cook, stirring, for around a minute or until just starting to change colour.
  8. Add the beet greens and stalks, and cook, coating in the garlic and oil, around 3 minutes. Add a generous teaspoon of salt, as well as the cumin and stir to combine. Crumble the feta over the top.
  9. Whisk the eggs lightly, and pour evenly over the mixture in the pan. Sprinkle with half the dill, and bake for 20 - 25 minutes (see notes), until golden and cooked through.
  10. Sprinkle with the remaining dill before serving.
  11. *If you do not have a gas burner, you'll need to do this step in a seperate fry pan. I choose to do this all in the same pan though to save on washing up multiple pieces.
If using the one pan here, make sure to use something that can go on a cooktop, as well as in the oven. I use a pan thats 28cm x 32cm and as you can see from the images this yields a fairly thin frittata. A 23cm x 23cm (9" x 9") square pan would probably be ideal - just make note that for thicker frittatas you may need to increase the cooking tie slightly.
Recipe by to her core at https://tohercore.com/whole-beet-frittata/