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Recipes Meals & Courses Lunch Beetroot, Kale and Goat Cheese Tart

Beetroot, Kale and Goat Cheese Tart

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Beetroot, Kale and Goat Cheese Tart Baby Led Feeding.

Oh beetroot how I love you so! There is just something so glorious about cutting open a fresh beetroot and seeing it for all its glory. Bright, purplely reds all bleeding into each other. It looks healthy and when cooked right it can taste so sweet and delicious.

Beetroot really is one of natures super foods. There are websites solely dedicated to the amazing qualities this rooty vegetable has. Beetroot is literally packed with minerals and vitamins and especially iron which little weaning babies need. Interestingly enough there are ample studies to show that kids in Ireland do not eat enough iron. So eat your beets kids!

Most homes at one stage have had jars of pickled beetroot but if this is the only way you have ever tasted it then the challenge is on to try beetroot in a whole new way. Simply scrub the skin to remove any dirt and impurities, then chop into little chunks then place into a baking tray and drizzle with some coconut oil. Cover with tin foil and bake at 190ºC for about 1hr or until they are soft. They are so good and make great additions to smoothies, salads and kids lunchboxes. You can also eat the leaves too and they taste yummy in a salad!

My second favourite vegetable is kale! I buy two bags of organically grown kale each week and every day use it in smoothies or salads. Its so deliciously nutty and is a great addition to your little ones diet as it is incredibly nutritious.

Eggs are also a wonderful food for babies and can be eaten from 6 months providing there are no egg allergies in your family. These little tarts are so easy to make and can be eaten warm or cold. If your vegan or egg free, substitute with some silken tofu and add a few teaspoons of nutritional yeast. Bake in the same way and it sets just like egg! Magic!

I would love to hear what you think of these and please share your photos as it really makes my day 🙂

Happy Thursday!!!

Aileen and Oscar xoxo

Beetroot, Kale and Goat Cheese Tart Baby Led Feeding

Beetroot, Kale and Goat Cheese Tart

Prep time

15 minutes

Cook time

30 minutes

Servings

2 Adults + 2 Kids

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

160g plain flour
80g soft butter
3-4 tablespoons water
1 small onion finely diced
1 clove garlic crushed
Sprig fresh thyme + extra to sprinkle over
50g kale leaves chopped
6 eggs
100g roasted beetroot diced
90g goat cheese

Method

The pastry

  1. Pre-heat oven to 180ºC
  2. Sieve flour into a large bowl and then add the butter. Using the tips of your fingers start to work it through the flour until it starts to resemble fine breadcrumbs, then slowly add water one tablespoon at a time.
  3. Mix using your hands until it starts to come together into a ball of dough then turn out onto a well floured surface and roll into a thin pastry.
  4. Cut into larger circles that your tart tins. I used mini ones and got 4 little tarts (enough to feed 2 adults, 2 children and a baby.
  5. Lightly butter the inside of the tins and gently place the pastry in, then leave aside until you are ready to add the filling.

The filling

  1. Heat the oil in a frying pan and add the onion. Sauté until the onion is soft then add the garlic and cook for a further 2-3 minutes.
  2. Add the sprig of thyme and chopped kale and continue stirring until the kale starts to wilt. Remove from the heat and spoon equally into each of the pastry cases.
  3. In a bowl whip up the egg until it becomes creamy and then spoon this in on top of the onions. The egg should come up to almost the top of the tin.
  4. Sprinkle the beetroot onto each tart and then tear the goat cheese and place in any spaces you see it will fit.
  5. Bake in the oven for approximately 30 minutes. The egg should be fully set and the side of the pastry golden brown.
  6. Serve warm or cold with an easy to manage baby salad (chopped up baby tomato, lettuce, avocado and drizzle with 1/2 teaspoons of both olive oil and balsamic vinegar).

Recipe Notes

For an egg free/vegan option you can substitute the egg by blending some silken tofu with a few teaspoons of nutritional yeast. It also sets when baked and tastes super delicious!

Lunch Nut Free Vegetarian BLW Recipes 6-9 Months BLW Recipes 9-12 Months BLW Recipes 12 Months+ Toddler Recipes Quick and Easy Recipes Beetroot Recipes Cheese Recipes Egg Recipes Lunchbox Winners Make Ahead Recipes Vegetable Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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