Roast Beetroot Tarts

Roast Beetroot Tarts
Nutrition Facts

Servings 4

Prep Time5 mins
Total Time30 mins
Yields4 Servings


1 Bunch Beetroot cut into cubes
½ Butternut squash peeled & chopped
4 tbsp Coconut oil
1 tbsp Coconut sugar
100 g Feta cheese
2 cups Ground almonds
Mint leaves to serve
1 tbsp Olive oil
1 Red Onion
1 tbsp Rice wine vinegar
¼ tsp Salt
2 Star anise
1 Zest of orange



Start by making your pastry. Preheat the oven to 180C, then melt the butter in a saucepan. Stir into the ground almonds and salt until combined. Press the base into four small loose-bottomed tart tins, then bake for 8-12 minutes, or until golden. Set aside.


Preheat the oven to 180C. Toss together the filling ingredients - apart from the orange - then wrap in foil. Roast in the oven for 45-60 minutes, or until softened.


Sprinkle half of the feta over the tarts, then spoon over the beetroot. Place in the oven to bake for 10-15 minutes, or until the feta is melted and the pastry is golden brown.


Serve topped with more feta and mint.

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