Roast Fennel and Beetroot Squares


  • 4-6


  • 4 sheets of Filo Pastry (The non-butter variety is vegan).
  • 4 medium Beetroot
  • 1 stalk Fennel
  • 2 Red onions
  • Carraway Seeds
  • Salt and Pepper
  • 1 tbsp Olive Oil
  • Coconut Yoghurt (not sweet)


  1. Separate 4 sheets of Filo pastry from freezer and leave out to thaw for about 15 minutes.
  2. Peel and quarter Beetroots, season with salt and olive oil and roast for 30-40 min until tender.
  3. Slice the fennel thickly, season with olive oil and roast for 10/15 min.
  4. Slice 2 large onions into rings and caremalise in a frying pan for 20 minutes until tender.
  5. Blitz the roasted beetroot with salt and pepper into a paste and mix with the caramalised onion rings.
  6. Brush a sheet of filo pastry with a little olive oil, then add another sheet and brush with oil again. Repeat one more time.
  7. Cut into squares or desired shapes and spread on beetroot and onion mixture. Lay a slice of semi roasted fennel on top. Sprinkle with Carraway Seeds.
  8. Bake on greaseproof paper for 15 minutes or until the pastry is golden. Top with Coconut Yoghurt and Serve.

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