Beetroot and pine nut tartlets Sweet, nutty beetroots make such a vibrant and delicious start to any meal. This tart also makes a great lunch: just add a large green salad. The pine nut puree is something you can make in advance and store in the fridge as it works well with crackers or as a snack with fruit. Serves 4 4 large red beetroots (about 300g) For the pastry 115g wholemeal flour, plus extra for dusting For the pine nut puree 100g pine nuts, toasted Preheat the oven to 180C/fan 160C/gas mark 4. Place the red beetroots on a sheet of foil, drizzle with the oil and season well. Wrap the foil around the beetroots and place in the oven for 1½ hours. Remove from the oven and unwrap the beetroots. When cool enough to handle, peel the beetroots, using a small knife. Slice each one into eight wedges. Read more Three recipes from vegan cookbook BOSH! For the pastry, put the flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add about 2 tablespoons of cold water to form a stiff dough. Shape into a ball, cover with cling film and refrigerate for 30… Read full this story
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