Add some colour to the table with this vibrant take on the classic French dish. Beetroot is a great source of nitrates and is also packed with antioxidants, vitamins and minerals. Swap out the feta for goat’s cheese or scrambled tofu to add protein, if you prefer.
Makes enough for four
What you'll need
- 4 individual-sized tart tins
- 12 baby beetroots
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- A pinch of sea salt and black pepper
- 1 box of ready-rolled puff pastry
- Whipped feta, to serve (optional)
What to do
- Roast the beetroots by wrapping them in foil and baking at 200°C for around 40 minutes, depending on the size.
- In the meantime, heat the vinegar and sugar until slightly thickened. Spread the mixture between the four tart tins.
- Once the beetroots are cooked, remove the skins and cut each in half before seasoning. Place them in the times (cut side down). Cut rounds of the pastry approximately one centimetre larger than each tin, place on top of the beetroots, and tuck in the edges.
- Bake the tarts at 180°C for around 30 minutes until the pastry is golden. Remove from the oven and flip the tins over carefully to release the tarts. Serve with a little whipped feta if you like.