Thanks to veg scheme member Kallie for sending us this delicious way to use the beetroot from your veg bag.
Peel beetroot and boil whole in water for 20 minutes.
While the beets are cooking, slice carrots into thin circles and shred cavolo nero into small pieces. Fry the carrots in a pan with oil, and after ten minutes add the cavolo nero, walnuts and a few dashes of balsamic vinegar. Cook for a further five minutes, stirring occasionally.
Turn on the oven to fan bake at 200 degrees. Remove the beetroot, and slice into thin slices.
Lay the puff pastry out on a flat baking sheet lined with baking paper, and slice pastry into roughly nine slices.
Layer the beetroot, carrot, cavolo nero and walnuts on each individual square, and top with crumbled feta.
Bake for 15 minutes or until pastry is brown. Serve with a drizzle of honey over the top, and a side of salad leaves with a balsamic dressing.
2-3 medium beetroot
3 medium carrots
4-5 large leaves of cavolo nero
Large handful of chopped walnuts
200g feta
Puff pastry - one pack
Balsamic vinegar
Rocket or other salad leaves
Optional: Honey (for drizzling)