How To Make Spiced beetroot & feta tarts with tahini-dressed leaves
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large beetroot, peeled and thinly sliced
- 200g feta cheese
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili powder
- Salt and pepper to taste
- 4 sheets of ready-made puff pastry
- 1 egg, beaten
- 100g mixed salad leaves
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
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Preheat the oven to 200°C (400°F).
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In a bowl, combine the sliced beetroot, cumin, coriander, chili powder, salt, and pepper. Mix well to coat the beetroot slices with the spices.
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Lay the puff pastry sheets on a baking tray lined with parchment paper.
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Divide the spiced beetroot slices among the pastry sheets, leaving a border around the edges.
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Crumble the feta cheese over the beetroot slices.
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Brush the edges of the pastry with the beaten egg.
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Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.
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In a separate bowl, whisk together the tahini, lemon juice, and olive oil to make the dressing.
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Toss the salad leaves with the dressing.
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Serve the spiced beetroot and feta tarts with the tahini-dressed salad leaves on the side.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 52mg
- Sodium : 680mg
- Total Carbohydrates : 34g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 12g
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