Satisfy your family with this wholesome beetroot tart this winter season.
Ingredients
- 6 roasted baby beetroots skin removed
- 100 g goats cheese
- 6 puff pastry sheets
- Butter melted
- 100 g raw macadamias chopped
Basil orange dressing
- 2 tbsp olive oil extra virgin
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 pinch salt
- 1/2 orange juiced and zested
- 1 tbsp basil leaves torn
Instructions
- Preheat oven to 240°C.
- Slice the beetroots evenly into 2-3mm rounds. Layer the puff pastry into three sheets, brushing between the layers with melted butter. Cut out two 10-12cm rounds. Repeat with remaining pastry. Place the pastry sheets onto a greased baking tray and bake for 20 minutes or until golden brown. Arrange the beetroot slices onto puff pastry; crumble the goat cheese on top and sprinkle with chopped macadamias and bake for a further 10 minutes.
Basil orange dressing
- Whisk together the oil, mustard, salt, vinegar, zest and orange juice. Stir in the basil.
- To serve, put the beetroot tart on a plate and drizzle the dressing around it.
Notes
Note:
Pre-prepared tart cases can be bought from supermarkets and most delis.
Nutrition
Calories: 2390kcalCarbohydrates: 182gProtein: 36gFat: 172gSaturated Fat: 43gPolyunsaturated Fat: 19gMonounsaturated Fat: 101gCholesterol: 12mgSodium: 1157mgPotassium: 734mgFiber: 11gSugar: 12gVitamin A: 338IUVitamin C: 9mgCalcium: 118mgIron: 12mg
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