By Dan Doherty | Published on July 1, 2017
A military grade endurance aid, but it’s not always easy to get beetroot into your diet. Dan Doherty, executive chef at London’s Duck & Waffle and author of Toast, Hash, Roast, Mash, shares one his top beet recipes.
Serves 4
You’ll need
4 sheets filo pastry
4 sweet chili beetroots, cut into ½cm pieces
3 tablespoons ricotta
Pinch chives, finely chopped
Pinch nigella seeds
50g grated parmesan
1 egg
20g melted butter
Sea salt
Black pepper
What to do
Step 1: Preheat an oven to 180C.
Step 2: In a bowl, add the beetroot, ricotta, egg, chives, nigella seeds and half the parmesan and mix. Season with salt and pepper.
Step 3: Butter four ramekins and set aside for later.
Step 4: Flatten the filo sheets and brush each one with melted butter. Fold over itself so it’s half the size, then brush with butter again.
Step 5: Put each one into a ramekin, pushing down so it’s touching the bottom. Divide the mix between each case.
Step 6: Sprinkle the rest of the parmesan over each and put in the oven for 10 minutes.
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