Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Beetroot recipes

Beetroot gravadlax wreath with caper gribiche

30 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Beetroot recipes

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Beetroot recipes

Blackened trout with charred beetroot and citrus

40 minutes

Beetroot recipes

Beetroot-and-Parmesan tarte tatin

50 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Beetroot recipes

Tear-and-share fig-and-beetroot tartlets

25 minutes

Tear-and-share fig-and-beetroot tartlets

Name: Hot pink beetroot soup with spiced yoghurt
Prep time: 30 min
Cook time: PT2–3M
Total time: 32 min
Yield: 6 to 8 servings
Cuisine: Starters & Light meals
Ingredients: olive oil ½ cup,large onions, finely chopped 2,garlic, finely chopped 2T,celery, chopped 250g,whole beetroot, trimmed, peeled and chopped into 5 cm chunks 2kg,cumin seeds, toasted 1½ t,dried chilli flakes 1½ t,sea salt and freshly ground black pepper, to taste ,vegetable stock 2 litres,crème fraîche 250 g,For the spiced yoghurt: ,cumin seeds, toasted 1t,coriander seeds, toasted 1t,smoked paprika ½ t,double-cream plain yoghurt ¾ cup,olive oil 1 T

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 sheets Woolworths frozen puff pastry, thawed
1 free-range egg, beaten
2 T milk
150 g Woolworths De Leeuwen cheese
4 – 6 baby beetroot, roasted and sliced
1⁄4 cup honey
1⁄4 cup balsamic vinegar
4 – 6 figs, quartered
Thyme, for serving

Method

Preheat the oven to 190°C. Trim the pastry to fit a 30 x 22 cm baking tray, overlapping it in the middle to make one large sheet of pastry.

Score the pastry to form evenly sized squares, taking care not to cut all the way through. Brush with the egg and milk and bake for 10 minutes, or until the pastry begins to puff and turn golden.

Remove from the oven and crumble a little cheese into the middle of each square, then top with a slice of beetroot. Bake for a further 5 minutes, or until the pastry has cooked through.

Heat the honey in a saucepan, then stir in the balsamic vinegar. Drizzle over the tarts and top each one with a wedge of fig and garnish with thyme.

Cook's note: Forget tear-and-share rolls, these fig-and-beetroot tartlets are their glamourous, far more delicious cousin! Mix and match your toppings with whatever you fancy – our favourites are pear and sage, or goat’s cheese, honey and thyme. Sweet, delicately flavoured in-season figs combined with the robust earthiness of beetroot makes this a lovely starter or side, and the vibrant colour of both ingredients guarantees that it looks as good as it tastes.

Discover more savoury tart recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Hot pink beetroot soup with spiced yoghurt

Sweet potato soufflé pie with beetroot and walnut sauce

Goat’s cheese and pea fritters with beetroot

Beetroot gravadlax wreath with caper gribiche

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Handmade beetroot tagliatelle with Cape Malay burnt butter

Blackened trout with charred beetroot and citrus

Beetroot-and-Parmesan tarte tatin

Tuna carpaccio with red cabbage and beetroot

Quinoa beetroot bowl

Baba ganoush with roast baby beetroot and almond brittle

Tear-and-share fig-and-beetroot tartlets

Tear-and-share fig-and-beetroot tartlets

Ingredients

Method