Easiest Beetroot Tarts
Deliciously easy beetroot tarts!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
1 tbsp (15 ml) olive oil
4 red onions, peeled and sliced
1/2 tsp (2.5 ml) cumin seeds
6 spicy poppadums
3 cups (750 ml) boiling water
1 round of goat`s cheese
Preheat the oven to 200 ˚C.
Grease 6 x 10 cm disposable foil dishes liberally with olive oil.
Scrub the beetroot and cut the leaves just above the fruit. Rub with olive oil and roast for 20 minutes. You should be able to pierce the beetroot easily with a sharp knife. Set aside to cool (this makes slipping off the skin easier) and slice.
In another saucepan, over medium heat, fry the onions and cumin seeds in the oil until the onions are caramelized.
Soak the poppadums in the just-boiled water for a few seconds until they form soft sheets. Line the prepared dishes with one poppadum sheet each. The poppadums should come up against the sides of the foil dish to form a shallow shell. Pop in the oven for 3 minutes or until brown and crispy. Remove from the dishes and return upside down to the oven for a minute to crisp the bottoms.
Slice the goat`s cheese into 6 equal sized rings, place on a baking sheet and bake for 5 minutes or until melting and browned.
Arrange the onions in the shells and top with sliced beetroot and grilled goat`s cheese rounds.