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Beetroot and goats cheese filo pizza with spinach and mint salad

This is a great, easy filo pizza that is simple enough for a weeknight meal or serve it at a relaxed weekend brunch or get together.
This recipe was created for the Castle Towers Cooking School and is so delicious!

Ive posted some variations at the bottom of the recipe – they are simple changes to make a variety of toppings for your filo pizzas.
Enjoy!

To see the video of this recipe being made – please visit my facebook page: kitcheninkau

Beetroot and goats cheese filo pizza with spinach and mint salad
Beetroot and goats cheese filo pizza with spinach and mint salad
Print Recipe
Servings
4-6
Servings
4-6
Beetroot and goats cheese filo pizza with spinach and mint salad
Beetroot and goats cheese filo pizza with spinach and mint salad
Print Recipe
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Cook beetroot in a medium saucepan of boiling water until tender. Drain. Peel and thinly slice.
  2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 15 minutes or until golden and lightly caramelised. Stir in three-quarters of the thyme. Season to taste.
  3. Preheat oven to 200°C/180°C fan-forced.
  4. Combine goats cheese and crème fraiche in a small bowl. Season to taste.
  5. Spray each filo sheet with oil and layer on top of each other. Lay into a 20 x 30cm slice pan, folding in ends. Prick base with a fork. Spray top with oil. Bake for 10 minutes.
  6. Spread goats cheese mixture over pastry base. Scatter with onions, then top with beetroot slices. Bake for 20-25 minutes or until golden.
  7. Drizzle pizza with honey, then scatter with hazelnuts, spinach, mint and remaining thyme. Serve cut into pieces.
Recipe Notes

You can use pre-cooked beetroot if you prefer. If using beetroot from a bunch, reserve the small beetroot leaves and use them to garnish the pizza with the spinach leaves.

Just replace the beetroot with these other vegetables for some simple variations:
PUMPKIN: Replace beetroot with 400g peeled, thinly sliced, baked pumpkin. Bake pumpkin at 200C/180C for about 20 mins before using.
MUSHROOM: Replace beetroot with 3-4 large portobello mushrooms. Thinly slice and pan-fry with a couple cloves sliced garlic before using.
CARROT: Replace beetroot with 1-2 carrots that have been thinly sliced (cut into ribbons with a peeler).
SPINACH: Replace beetroot with 250g baby spinach leaves. Pan-fry with a couple of thinly sliced garlic cloves. Cool slightly. Squeeze out excess liquid then stir into creme fraiche mixture.


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