Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 40grams butter, melted
- 400grams beetroot bulbs, trimmed, peeled
- 2 red onions, finely sliced
- 2tablespoons honey
- 3tablespoons balsamic vinegar
- 8 sheet sheets filo pastry
- 80grams goat’s cheese, crumbled
- 2tablespoons olive oil
- 8 sprig thyme
- 30grams hazelnuts, chopped
Nutrition per serving
2150kJ / 515Cal
2150 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
10.2grams
Fat
27.2grams
Carbs
55.2grams
Sugars
25.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C.
Step 2 of 5
Thinly slice beetroot using a mandoline. Arrange in a baking dish lined with baking paper. Drizzle with honey, sprinkle with thyme leaves and season. Cover with foil and bake for 20 minutes or until just tender.
Step 3 of 5
Meanwhile, heat oil in a frying pan over low heat. Cook onions and vinegar for 20 minutes, stirring occasionally.
Step 4 of 5
Brush each filo sheet with butter and layer on top of each other. Lay into a 20x30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
Step 5 of 5
Spread onion mixture over pastry. Top with beetroot slices and crumble over cheese. Finish with hazelnuts. Bake for 20 minutes or until golden. Cut into pieces and serve.
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