Beet wedges
Peel the beetroot and cut each one into 8 wedges, then toss in a bowl with olive oil, thyme, salt and pepper.
Ingredients
- 600 g beetroot, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 40 g feta, crumbled
- 0.5 tsp salt
- 1 pinch black pepper
Steps
- Peel the beetroot and cut each one into 8 wedges, then toss in a bowl with olive oil, thyme, salt and pepper.
- Arrange the wedges in the air fryer basket in a single layer, cut sides down.
- Cook at 190°C for 18–20 minutes, turning them halfway, until tender in the centre and darkened at the edges.
- Whisk the balsamic vinegar with the honey and drizzle it over the hot wedges.
- Scatter with crumbled feta and serve warm or at room temperature.
