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Beet & Feta Sliders

Beet & Feta Sliders

4rating out of 5

(260 reviews from our customers)

Prep Time

45 min



These beetroot & feta patties combine sweet and earthy beetroot with creamy salty feta. Served in crispy mini ciabatta rolls with slow-cooked sweet onions, a sharp tarragon mayo and wedges to the side.

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
250g cooked beetroot
1 British free range egg †
1 garlic clove
1 mayonnaise sachet (26ml) †
10g fresh tarragon
2 ciabatta rolls †
Panko breadcrumbs edit
30g panko breadcrumbs †
400g potatoes
1 tbsp white wine vinegar
100g Greek Feta Cheese Cypressa †
You Will Need
Flour, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 250g cooked beetroot
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • free-range mayonnaise<span class="strong">†</span>
  • 10g tarragon
  • ciabatta rolls<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 400g potatoes
  • 1 white wine vinegar sachet (15ml)
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 606 kJ
143 kcal
3174 kJ
746 kcal
of which saturates
5.6 g
1.9 g
29.3 g
9.8 g
of which sugars
19.2 g
3.3 g
100.7 g
17.5 g
Fibre 1.1 g 6 g
Protein 5.2 g 27.1 g
Salt 0.48 g 2.51 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
250g cooked beetroot
cooked beetroot
1 British free-range egg
1 garlic clove
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
10g tarragon
tarragon (100%)
ciabatta rolls
fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, nicotinamide, thiamin), water, yeast, salt, oliver oil, cs5 (WHEAT flour, sunflower oil, enzymes: alpha amylase)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
400g potatoes
1 white wine vinegar sachet (15ml)
white wine vinegar
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
  • Allergens highlighted by † (egg, mustard, wheat-gluten, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Beet & Feta Sliders

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges, put them on a baking tray, drizzle with vegetable oil and season with salt and pepper

Put them in the oven for 20-25 min or until golden and crispy 

2 Beet & Feta Sliders

Meanwhile, drain and grate the beetroot into a sieve, over a bowl, then press to release any excess juice (you'll use this later!)

Tip: try and squeeze as much juice out as you can, this will help the beet burgers stick together

3 Beet & Feta Sliders

Chop the tarragon finely, including the stalks 

Peel and chop (or grate) the garlic

Pat the feta dry with kitchen paper and break it up into small pieces 

Peel and slice the red onion[s] finely

4 Beet & Feta Sliders

Combine the grated beetroot, garlic, feta, breadcrumbs, egg[s], half of the tarragon and 2 tbsp [4 tbsp] flour in a large bowl and season with salt and pepper  

Slice the ciabattas in half and then into 4 (see picture) - this will give you 4 sliders each

Heat a wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat

5 Beet & Feta Sliders

Once hot, add the onion with a pinch of salt and cook for 5 min or until slightly softened 

Reduce the heat to medium-low, add the beetroot juice and cook for a further 5 min

Once the onions are cooked, transfer them to a dish, wipe the pan clean and reserve it for later

6 Beet & Feta Sliders

Divide the beetroot mixture into 8 [16] and shape into balls, roughly the same size as a golf ball

Flatten each ball slightly to make beetroot patties

Return the reserved pan to a medium-high heat with 1-2 tbsp vegetable oil



7 Beet & Feta Sliders

Once hot, gently add the beetroot patties to the pan one by one (you may need to do this in batches) and cook for 2-3 min on each side

Meanwhile, combine the mayonnaise, vinegar and remaining tarragon with 2 tbsp [4 tbsp] olive oil and season with salt and pepper

Drizzle the ciabattas with olive oil and put them into the oven for 3-4 min or until warmed through



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Assemble the sliders with the tarragon mayo and onions and serve the potato wedges to the side 


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