Baby beetroot phyllo tart

Image: Salvelio Meyer

Baby beetroot phyllo tarts: Put some vegan flair in your starters

Start your next special meal with these vegan baby beetroot phyllo tarts to get your pallet ready for the meal that’s on its way.

Baby beetroot phyllo tart

Image: Salvelio Meyer

When is the last time you had a starter before a meal. We don’t have starters to actually feel fed, but to get your palets ready for what’s to come, which is why you need something light that doesn’t actually linger. These baby beetroot phyllo tarts are going to add some flair and flavour to your dinner parties. The light phyllo pastry doesn’t fill you up while the beetroot works very well to add flavour to the dish without overwhelming your taste buds.

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Baby beetroot phyllo tarts suggestions

This is a simple vegan recipe that works well before a rich main course and the flavours all come together beautifully. Don’t let the beetroot fool you, this recipe is fresh and pairs well with other rich foods and will linger on the tongue for a while. You can use this recipe to test some of your knife skills and creativity by adding your own flair to it as well. Quantities are not provided as you can completely adapt it depending on the number of guests being catering for. 

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Start your next special meal with these vegan baby beetroot phyllo tarts to get your pallet ready for the meal that’s on its way.

Last updated on 17 November 2023

Baby beetroot phyllo tarts recipe

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Recipe by Louise Liebenberg Course: StarterCuisine: GlobalDifficulty: Easy
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • Baby beetroots, boiled or steamed

  • Woolworths vegan cream cheese

  • Chives to taste, chopped

  • Fresh garlic to taste, crushed

  • Shop-bought phyllo pastry sheets

  • Olive oil

  • Woolworths balsamic fig reduction

  • Fresh lemon juice

  • Rocket Salt and pepper

Method

  • Preheat oven to 180°C. To make the phyllo tart casings, take one phyllo pastry sheet and cover the remainder with a damp cloth until needed.
  • Lightly brush pastry sheet with a little olive oil, then cut into squares that will fit into the hollows of a muffin pan. 
  • Take another sheet of phyllo, oil it slightly, cut into squares and place a square on top of each of the squares already in the muffin pan, this time angled slightly differently. Each muffin hollow will need three to four phyllo squares, depending on how thick you want the casing to be. 
  • Fill as many hollows as you would like tartlets for, shaping a little phyllo “cup” in each hollow. 
  • Mix the cream cheese with the garlic and chives, and place a decent amount in the bottom of each pastry cup.
  • Toss the baby beets in a bit of olive oil and balsamic fig lemon reduction; season to taste. Cut the beets into slices or segments and place on top of the vegan cream cheese layer in the phyllo cup. 
  • Bake just long enough for the phyllo to go brown on the edges, about 20 minutes, but worth keeping a close eye just in case. 
  • These can be served hot or cold. Dot a little extra vegan cream cheese mixture on top and serve with rocket which has been tossed in olive oil and a bit of lemon juice or balsamic glaze. 

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