Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts

Earthy • Creamy • Nutty • Naturally Stunning

This vibrant gratin layers sweet roasted beets, tender sweet potatoes, salty feta, and crunchy walnuts, all brought together with a light herby cream. It’s elegant enough for guests yet simple enough for a cozy family meal.

🛒 Ingredients (Serves 4–6)

Vegetables

• 2 medium beets, peeled & thinly sliced
• 2 medium sweet potatoes, peeled & thinly sliced

Cheese & Nuts

• 1 cup feta cheese, crumbled
• ½ cup walnuts, roughly chopped

Mediterranean Cream Mixture

• ¾ cup Greek yogurt or light cream
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme or rosemary
• Salt & black pepper, to taste

Optional Garnish

• Fresh parsley or dill
• Extra walnuts or feta

👩‍🍳 Instructions

1. Preheat Oven
   Preheat to 190°C / 375°F. Lightly grease a baking dish.
2. Prepare the Vegetables
   Slice beets and sweet potatoes thinly (a mandoline works great).
   Toss lightly with olive oil and a pinch of salt.
3. Mix the Cream Base
   In a bowl, whisk Greek yogurt (or cream), olive oil, garlic, oregano, thyme, salt, and pepper.
4. Layer the Gratin
   • Start with a layer of sweet potatoes
   • Add a layer of beets
   • Sprinkle feta and walnuts
   • Spoon some cream mixture
     Repeat layers until everything is used, finishing with feta and walnuts on top.
5. Bake Covered
   Cover tightly with foil and bake for 40 minutes.
6. Uncover & Finish
   Remove foil and bake another 15–20 minutes until bubbly and lightly golden.
7. Rest & Serve
   Let rest for 10 minutes before slicing. Garnish with fresh herbs.

✨ Why This Gratin Works

• Sweet + salty balance (beets & feta)
• Mediterranean herbs add depth
• Walnuts give crunch and healthy fats
• Naturally gluten-free
• Looks impressive with minimal effort

🔄 Easy Variations

• Vegan: Use plant-based yogurt + vegan feta
• Extra protein: Add chickpeas between layers
• Cheesier: Add mozzarella or ricotta
• Lower-carb: Replace sweet potato with zucchini

🧮 Nutrition (Approx. Per Serving)

• Calories: 260–300
• Protein: 8–10 g
• Fat: 18–20 g
• Carbs: 22–25 g
• Fiber: 4–5 g

 Q & A

Q: Can I prep this ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q: Can I use pre-cooked beets?
Absolutely—reduce covered baking time by 10 minutes.

Q: What pairs well with this?
Grilled chicken, fish, lamb, or as a vegetarian main with a green salad.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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