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Beetroot Tart

This beetroot tart features layers of crispy phyllo dough topped with sweet caramelized onions, roasted beetroot, tangy feta cheese, and crunchy pine nuts. Finished with a garnish of fresh microgreens, it’s an elegant yet simple dish perfect for appetizers or light lunches.

Ingredients (for 6 servings):

• 3 medium beetroots, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil (divided)
• 2 tbsp butter (for caramelizing onions)
• 1 tsp fresh thyme leaves
• 1 cup crumbled feta cheese
• ¼ cup pine nuts, toasted
• 6-8 sheets phyllo dough
• 2 tbsp melted butter (for brushing phyllo)
• 1 cup microgreens
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss beetroot slices with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 min. until tender.
2. In a skillet, heat butter over medium heat. Add sliced onions and cook until caramelized (about 15-20 min.). Add thyme, season with salt and pepper, and set aside.
3. Lay out phyllo dough sheets on a baking tray, brushing each layer with melted butter as you stack them.
4. Spread the caramelized onions over the phyllo, leaving a 1-inch border. Arrange the roasted beetroot slices on top, then sprinkle with crumbled feta and toasted pine nuts.
5. Bake for 15-20 min. until the phyllo is golden and crisp.
6. Remove from the oven, let cool slightly, then top with fresh microgreens before serving.