Beetroot rosettes are pretty to look at and fantastic to taste. The flavours of goats cheese and red onion blend perfectly to make something that feels like cafe food, but is pretty quick and simple. If you’re doing it as a starter there’s plenty of time to be prepping your main in between. It’s simple, easy food and I love it.
A few tips:
- Cut the beetroot thin enough that it’ll be flexible going round those ‘corners’. When it’s rolled up you don’t want it to tear through the puff pastry.
As to the puff pastry, sometimes I make this one, but when time is limited, I use All Butter Puff Pastry Sheets – they are vegetarian and don’t coat your mouth with palm oil! Don’t keep the puff pastry outside the fridge for too long -it makes it sticky and more prone to tearing.
- You can freeze the pastry once it’s rolled out. Take it out of the freezer a little while before cooking, but place it onto a baking tray so you’re working with it while it’s hard. As above, it can become sticky and fall apart otherwise.
- If you want to make them smaller and more ‘bite-sized’ just chop the ingredients a bit smaller so they’ll hold better.
Beetroot, Red Onion and Goats Cheese Rosettes
Prep time
Cook time
Total time
Author: Keeper of the Kitchen
Recipe type: Lunch, Light
Serves: 5
Ingredients
- 300g beetroot, peeled and sliced
- Olive oil to drizzle
- 1 red onion
- 2 tbs butter
- 40g goats cheese more to taste
Instructions
- Peel and slice beetroot into roughly .1/2 cm slices.
- Drizzle with olive oil and roast for 20-25 minutes at 180C.
- Thinly slice the red onion and fry in butter over low heat till it's soft and tender.
- Prepare the puff pastry by rolling out and slicing into 4cm strips (this should give you five rolls if using a pre-rolled pastry. The pastry is easier to use if it's still frozen so don't prepare it too far ahead.
- Cut the goat's cheese and spread/sprinkle over the cut strips.
- Place the cooked and slightly cooled onion and baked beetroot onto the layers, then roll them into roses.
- At this point you can either freeze for later use, or transfer to freezer containers or a baking tray and bake for 20 - 25 minutes at 180C
- Serve immediately with salad.
Still have more beetroot to use? Try these beetroot recipes!