The photo appears to show a layered roasted vegetable gratin made with colorful root vegetables, feta, herbs and a nutty topping. The exact original recipe can’t be determined from the image alone, so the recipe below is a close, practical recreation. Similar beet/sweet-potato gratins use thin, evenly sliced vegetables, feta, garlic/herbs and walnuts, with a covered bake followed by uncovered browning.
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Recipe By Me
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Serves
6–8 people
Time
Preparation: 25–30 minutes
Baking: 60–70 minutes
Resting: 10–15 minutes
Total: about 1 hour 40 minutes
Ingredients
Vegetables
2 medium sweet potatoes, peeled
2 medium red beets, peeled
2 medium golden beets or yellow potatoes
1 medium zucchini
1 medium carrot
1 small red onion, optional
Slice everything into approximately 3–4 mm (⅛ inch) rounds. Consistent thickness is important so everything finishes cooking together.
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Easy Mediterranean Recipes
Feta-herb mixture
150–180 g feta cheese, crumbled
½ cup plain Greek yogurt
3 tbsp extra-virgin olive oil
3 garlic cloves, finely minced
1 tsp dried thyme
½ tsp dried oregano
1 tsp fresh rosemary, finely chopped
½ tsp black pepper
¼–½ tsp salt, depending on how salty your feta is
Nut topping
½ cup walnuts, roughly chopped
1 tbsp pumpkin seeds, optional
1 tbsp sesame seeds, optional
Toast the walnuts lightly before using if you want a stronger flavor. Toasting nuts is also recommended in similar gratin preparations because it increases their aroma and crunch.
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Recipe By Me
Finish
1–2 tbsp fresh rosemary
2 tbsp fresh parsley or dill
2–3 tbsp pomegranate arils or dried cranberries, optional
1 tbsp lemon juice
1 tbsp olive oil
Detailed Method
1. Prepare the oven
Preheat to 200°C / 400°F.
Lightly oil a 9 × 13-inch baking dish or similar shallow ovenproof dish.
2. Slice the vegetables
Slice the vegetables very thinly and evenly.
Important: Keep the beet slices separate from the other vegetables while preparing them. Beet juice can stain everything purple.
If your sweet potatoes or beets are particularly large, halve them first and make half-moon slices.
3. Make the feta mixture
In a bowl combine:
feta
Greek yogurt
olive oil
garlic
thyme
oregano
rosemary
black pepper
salt
Mix until you have a thick, spreadable mixture.
If it seems too thick, add 1–2 tablespoons milk or water.
4. Assemble the gratin
Spread a thin layer of the feta mixture over the bottom of the baking dish.
Now arrange the vegetables upright or slightly overlapping, alternating colors:
beet → sweet potato → golden beet/potato → zucchini → carrot
Continue until the dish is filled.
For the appearance in your photograph, arrange the slices in concentric rows or a circular pattern, overlapping each slice by roughly one-third.
5. Add the remaining feta
Dot the remaining feta mixture between the vegetable slices and lightly over the top.
Don’t completely cover the vegetables—you want the beautiful orange, red, yellow and green colors to remain visible.
6. Cover and bake
Cover tightly with aluminum foil.
Bake for 40–45 minutes.
The foil traps steam and helps the dense root vegetables become tender rather than drying out.
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Easy Mediterranean Recipes
7. Add the walnuts
Remove the foil.
Scatter the chopped walnuts over the top.
If using pumpkin or sesame seeds, add them now as well.
Return to the oven uncovered for 15–20 minutes, until:
the vegetables are completely tender,
the feta is lightly browned,
the walnuts are fragrant,
and the edges are caramelized.
8. Rest
Remove from the oven and leave for 10–15 minutes.
This is important—the juices settle and the vegetables become easier to serve without collapsing. Similar layered gratins specifically recommend a resting period after baking.
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Easy Mediterranean Recipes
9. Garnish
Finish with:
fresh rosemary
parsley/dill
pomegranate arils or cranberries
a little lemon juice
a drizzle of extra-virgin olive oil
The small amount of acidity from lemon balances the sweetness of the roasted vegetables.
Nut & Allergen Information
Contains
Walnuts — tree nut allergen
Feta and Greek yogurt — milk/dairy
If using pumpkin or sesame seeds, note that sesame is also a major food allergen in many labeling systems.
Nut-free version
Simply omit the walnuts.
For crunch, substitute:
toasted pumpkin seeds
sunflower seeds
crispy breadcrumbs
toasted chickpeas
If this is for someone with a severe nut allergy, check packaged feta/yogurt/seasonings for cross-contact statements rather than assuming they are allergen-free.
Nutrition — Approximate
For 8 servings, assuming the walnut and feta quantities above:
Nutrient Approx. per serving
Calories 270–310 kcal
Protein 8–10 g
Carbohydrates 30–34 g
Fiber 5–6 g
Fat 14–17 g
Saturated fat 4–5 g
Sodium 450–650 mg
Sugars 8–10 g
These are estimates and will vary considerably with the amount/type of feta, yogurt, oil and walnuts used.
The combination of beetroot, sweet potato and feta is also commonly used in roasted vegetable dishes because the sweet/earthy vegetables contrast with the salty, tangy cheese.
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The Guardian
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Recipe Q&A
Can I make it without feta?
Yes. Use goat cheese, ricotta, or a dairy-free feta-style cheese. Goat cheese gives a particularly tangy result.
Can I make it vegan?
Yes. Replace feta with a vegan feta-style cheese and Greek yogurt with unsweetened plant yogurt. Alternatively, use a little nutritional yeast for savory flavor.
Do I have to use walnuts?
No. They’re mainly there for crunch and nutty flavor.
Can I use almonds instead?
Yes. Slivered almonds work particularly well. Pecans are another good alternative.
Can I prepare it the day before?
Yes. Assemble the gratin, cover and refrigerate. Let it sit at room temperature for about 20–30 minutes before baking, then bake until thoroughly hot and tender.
Why are my beets still hard?
Beets are denser than zucchini and many other vegetables. Slice them thinly and make sure the dish is tightly covered during the first part of baking.
Why did my gratin become watery?
Beets and zucchini release water. Don’t add excessive liquid, and make sure you uncover the dish for the final 15–20 minutes so excess moisture can evaporate.
Can I use cream instead of yogurt?
Absolutely. Use about ½ cup heavy cream. A cream-based version will be richer; similar beet/sweet-potato gratins use cream or half-and-half with feta.
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Recipe By Me
Can I make it without dairy?
Yes. Use plant-based yogurt plus vegan feta, or omit the creamy layer and use olive oil, garlic and herbs.
What temperature should I use in a fan oven?
Use approximately 180°C / 350°F fan rather than 200°C conventional.
What goes well with it?
It works particularly well alongside:
roast chicken
grilled lamb
roast beef
baked fish
chickpeas or lentils for a vegetarian meal
a simple green salad
Can I freeze it?
Yes, but the zucchini and dairy can become somewhat softer after thawing. For the best texture, refrigerate leftovers for 3–4 days rather than freezing.
How do I get the beautiful presentation in the photograph?
Use a round or oval shallow baking dish, slice everything uniformly, and arrange the vegetables vertically in overlapping rows. Keep the slices fairly tightly packed—the vegetables shrink during roasting.
Best finishing touch: fresh rosemary + crumbled feta + toasted walnuts + a few ruby-red pomegranate seeds. That combination gives the dish the colorful festive appearance seen in the photograph.