Recipes Other
Beetroot Tartlets
Cooking 15 min
Prep 30 min

Colourful tartlets for a festive appetiser.


  • 250g (1 roll) prepared short crust pastry
  • 250 ml (1 cup) Rhodes Quality Grated & Spiced Beetroot in Vinegar
  • 30 ml (2 Tbsp) olive oil
  • 1 red onion, finely sliced
  • 100 g feta cheese
  • 125 ml (½ cup) cream
  • 1 egg
  • salt & freshly cracked black pepper
  • 1 stem fresh rosemary, leaves picked from the stem


  1. Pre heat oven to 180C and butter and flour 8 small tart tins or one 24cm tart tin.
  2. Roll the pastry to fit 12 muffin sized liners.
  3. Refrigerate.
  4. Place the Rhodes Quality Grated & Spiced Beetroot into a sieve.
  5. Stand for at least 1 hour, stirring occasionally to and drain and remove as much of the liquid as possible.
  6. Heat the olive oil in a non-stick frying pan over a medium heat.
  7. Add the onions and sauté until softened.
  8. Add the Rhodes Quality Beetroot to the pan and stir to mix.
  9. Remove from the heat and cool.
  10. Spoon the onions and beetroot into the prepared pastry cases.
  11. Crumble the feta over the top.
  12. Whisk together the cream and the egg and season well to taste.
  13. Pour the egg mixture into the tart cases.
  14. Bake for 15 minutes or until the egg mix is firm.
  15. Sprinkle with some fresh rosemary.
  16. Cool.
  17. Best served at room temperature.


Makes 12


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