This spiralized Mediterranean Beet and Feta Skillet Bake transforms simple beets into tender, flavorful “noodles” roasted with tomatoes, red onion, Kalamata olives and creamy cheese. It works beautifully as an appetizer with baked pita chips, as a colorful side, or as a satisfying main when topped with grilled shrimp or chicken. The combination of roasted beet sweetness, bright vinegar, herbs and salty feta (or halloumi) makes this a dish you’ll return to again and again.
If you own a spiralizer, use it to turn peeled beets into delicate ribbons or “noodles.” Spiralized beets roast quickly and develop a tender-but-firm texture when exposed to a brief time in the oven. If you’re new to beets, this preparation is an excellent introduction: the roasting softens their earthiness while the Mediterranean seasoning brightens the flavor.
The original recipe inspired this version; I tightened the cheese portion and tuned a few seasonings for balance. Below you’ll find a cleaned, easy-to-follow recipe with practical tips for spiralizing, substitutions and serving ideas so you get the best result every time.
Spiralized Mediterranean Beet and Feta Skillet Bake
Ready in about 30 minutes, this skillet bake yields vibrant, savory beet noodles around a center of melting feta or grilled halloumi. It’s a great make-ahead option — you can combine the spiralized vegetables and seasonings, refrigerate briefly, then bake when ready.
Yield & Time
- Yield: 4 servings
- Total time: 30 minutes
- Serving size: 1/4 of the recipe
Ingredients
- 1/2 cup halved yellow cherry tomatoes
- 1/2 cup halved red cherry tomatoes
- 2 medium garlic cloves, minced
- 2 tbsp fresh parsley, minced (plus 1 tsp for garnish)
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 10 pitted Kalamata olives, halved or left whole
- 1 tbsp extra-virgin olive oil
- 2 small beets, peeled and spiralized
- 1/2 small onion, peeled and spiralized
- Kosher salt and freshly ground black pepper, to taste
- 4 oz feta or halloumi cheese (a half block cut horizontally)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the spiralized beets and onion with the halved tomatoes, minced garlic, parsley, oregano, red wine vinegar, Kalamata olives and olive oil. Season with salt and pepper and toss until everything is evenly coated.
- Place the block of feta or halloumi in the center of a large, oven-safe skillet or shallow casserole dish. Arrange the beet noodle mixture around and slightly over the cheese so the vegetables roast evenly.
- Cover the skillet tightly with foil and bake for 20 minutes, until the beet noodles have softened but still hold some texture and the cheese is warm and starting to soften (halloumi will soften differently than feta).
- Remove the foil and if desired, return to the oven uncovered for 2–3 minutes more to lightly brown the top of the cheese. Garnish with the reserved teaspoon of parsley and serve hot.
Notes & Tips
- Spiralizer tip: For the best texture, use a medium or larger blade so the beet ribbons are easy to toss and roast evenly. If you don’t have a spiralizer, thinly slice the beets into long ribbons with a vegetable peeler.
- Cheese options: Feta will melt slightly and add salty creaminess; halloumi holds its shape and offers a firmer, slightly grilled texture. Either works—choose based on preference.
- Make ahead: Toss the vegetables with the seasonings and refrigerate for up to a day. Bring to room temperature briefly before baking so the cooking time stays accurate.
- Serving ideas: Serve as an appetizer with baked pita or flatbread, as a side dish alongside grilled fish or chicken, or top with grilled shrimp for a complete main course.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet or oven to preserve texture.
Nutrition (per serving)
- Calories: 160.5 kcal
- Carbohydrates: 9 g
- Protein: 5 g
- Fat: 12 g
- Fiber: 2 g
- Cholesterol: 25 mg
- Sodium: 483 mg
- Sugar: 3 g
If you try this recipe, experiment with small adjustments—more or less vinegar for tang, extra herbs for freshness, or a sprinkle of toasted pine nuts for crunch. The key is the contrast between roasted beet sweetness, tangy tomatoes and the salty, creamy cheese. Enjoy!