Lunch Recipes

Sweet Chili Beetroot & Ricotta Filo Tarts Recipe

1st July 2017

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

Olive oil


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.


– READ MORE: Protein Apple Pie Recipe