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Beetroot tart with crunchy mango salad

Delicious and easy meal! Done in under 30 min.


  • 1 pack of puff pastry
  • 3-4 cooked beetroots
  • 125 g ricotta cheese
  • 40 g blue cheese
  • 20 g parmesan cheese
  • 50 g feta cheese
  • fresh thyme
  • salt
  • black pepper
  • olive oil
  • one egg

For the crunchy mango salad

  • 1/2 mango cut into cubes
  • 1 spiralized carrot
  • 1 cup of baby spinach
  • 1 spiralized zucchini
  • 1 tbsp lime juice or apple cider vinegar
  • 1 tbsp olive oil


  1. Preheat the oven to 180 degrees. Roll out the dough on a rectangular baking tray to create a 1 cm wide frame around it, then poke it with the fork gently.

  2. Spread a mixture of ricotta cheese mixed with an egg, blue cheese, and parmesan onto the center of the dough.

  3. Place pieces of beets and pieces of crumbled feta on top.

  4. Bake for approx. 20-25 minutes, until the cake on the edges grows and becomes brown. Serve warm or cold.

  5. To make the salad, toss all the ingredients in a medium mixing bowl.