Roast Beetroot Tarts

These roast beetroot tarts are delicious with a salad or roast veggies for a light lunch or supper.

Nutrition Facts

Servings 4

Prep Time5 mins
Total Time30 mins
Yields4 Servings
Ingredients
 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
Method
1

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.

2

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.

3

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.

4

Serve topped with more feta and mint.