|Prep time||10 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Melt 100g of butter in a large saucepan over a medium heat then add the spices. Toast for 30 seconds.
Peel and grate the beetroot and combine with the sugar and mix well. Cook for 5 minutes, or until the beetroot is soft.
Pour in the milk, stir well then lower the heat and simmer for 30-45 minutes, stirring occasionally until all the liquid has been absorbed. Allow the mixture to cool then refrigerate for at least 1 hour.
To make the base, blitz the biscuits in a food processor with 100g of melted butter until fine. Press into 6 x 8cm tartlet tins.
Preheat the oven to 180°C, gas mark 4.
Spoon the beetroot halva into the tins and bake for 15-20 minutes, or until golden around the edges.
Serve the tarts scattered with rose petals.