1 sheet frozen butter puff pastry, defrosted (225 g)
1 small bunch beets, with greens (about 500 g)
2 tbsp olive oil, divided
2 tsp chopped garlic
1/4 tsp hot-pepper flakes
1/2 cup packed goat cheese, (130 g log)
2 tbsp chopped basil, plus leaves for garnish
2 tbsp finely chopped walnuts
pinch black pepper
Preheat oven to 425F.
Lay pastry on a parchment-lined baking sheet. Use a knife and a ruler to score a line about ½-in. from the edge around the border of the pastry (be careful not to cut through). Put in the fridge to keep cold.
Cut beet greens from stems and beet roots. Discard stems. Wash leaves well and reserve (you want 2 to 3 cups packed leaves). Peel raw beets and use a mandoline or a sharp knife to cut beets into thin slices. Set aside.
Heat 1 tbsp oil in a frying pan over medium-high heat. Add garlic and chili flakes and sauté for 30 sec. Add beet greens and sauté for 1 to 2 min or until they are fully wilted. Remove from heat. Let cool, then chop greens and combine with crumbled goat cheese, chopped basil and walnuts.
Sprinkle goat cheese mixture over pastry, keeping inside border. Top with a layer of overlapping beet slices. Brush beets with remaining 1 tbsp olive oil, and sprinkle with salt and pepper.
Bake for 18 to 20 min or until beets are tender and pastry is browned and crisp. Sprinkle with torn basil leaves just before serving.
Calories 293, Protein 8g, Carbohydrates 19g, Fat 21g, Fibre 2g, Sodium 254mg.
If your kids find regular beets a bit intimidating, introduce them to golden beets (their milder flavour is closer to carrots) or super-cool striped candy-cane beets.
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