Go Back
+ servings
Roast Beetroot Tarts recipe

Roast Beetroot Tarts

These roast beetroot tarts are delicious with a salad or roast veggies for a light lunch or supper.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4


  • 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


  • 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.