Roast Beetroot Tarts
These roast beetroot tarts are delicious with a salad or roast veggies for a light lunch or supper.
Ingredients
- 1 Bunch Beetroot cut into cubes
- 1/2 Butternut squash peeled & chopped
- 4 tbsp Coconut oil
- 1 tbsp Coconut sugar
- 100 g Feta cheese
- 2 cup Ground almonds
- Mint leaves to serve
- 1 tbsp Olive oil
- 1 Red Onion
- 1 tbsp Rice wine vinegar
- 1/4 tsp Salt
- 2 Star anise
- 1 Zest of orange
Instructions
- 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.
