Ingredients
4 medium-sized beets, roasted and sliced
1/2 cup crumbled feta cheese
1/2 cup caramelized onions
1/4 cup pine nuts
2 tablespoons microgreens
6 sheets of filo dough
1/4 cup unsalted butter, melted
salt and pepper to taste
Directions
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Preheat the oven to 375°F.
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Roast the beets in the oven at 375°F for 45 to 50 minutes, or until tender. Once cooled, peel the skin off the beets and slice them into thin rounds.
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In a small skillet over medium heat, toast the pine nuts until golden brown and set aside.
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Caramelize the onions by cooking them in melted butter over medium heat for about 20 to 25 minutes, or until soft and golden brown.
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In a small bowl, crumble the feta cheese and set aside.
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Take 6 sheets of filo dough into the desired size.
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Brush each layer with melted butter before layering the next sheet and then place the filo dough squares onto the baking sheet.
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Once the phyllo dough squares are stacked and layered, place a few beet slices, caramelized onions, and crumbled feta cheese in the center of each square.
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Season the mixture with salt and pepper to taste.
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Bake the beet tarts in the preheated oven for 12 to 15 minutes, or until the filo dough is golden brown and crispy.
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Once baked, garnish with toasted pine nuts and microgreens before serving.