Ingredients (serves 4):
- 800 g fresh beet root
- 200 g feta cheese
- 2 eggs
- 4 spring onions
- 2-3 sprigs of fresh mint
- pepper & salt
- 12-15 cherry tomatoes
Clean the beetroot and chop away the leaves (do not cut the roots to prevent beetroot from bleeding while cooking). Put the clean beetroot in a pot with slightly salted water and cook for 50 – 60 minutes. Cooking time depends of the size of the beetroot.
Let the beetroot cool of a bit, then peel and grate coarsely (I strongly recommend you use gloves!). Crumble feta cheese and add to the beetroot in a bowl.
Clean spring onions, cut the white and green parts in fine stripes. Wash mint leaves and chop. Wash cherry tomatoes and cut into halves.
Beat the eggs with a fork until well combined, than add chopped mint and spring onions. Season with pepper and salt. Add cherry tomatoes and beetroot-feta mix and mix well.
Grease (26 cm Ø) quiche tin. Add beetroot mixture and bake in preheated oven at 190º C (375ºF) for 25 – 30 minutes.
Serve with a light salad.