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Beetroot and goat's cheese are a truly complimentary combination. Wrap them in pastry and you've got a divine veggie tart.
Per serving (based on 6): 410kcals, 27.8g fat (15.5g saturated), 12.1g protein, 29.6g carbs,
4.5g sugar, 1.2g salt
You may want to wear rubber gloves when peeling and grating the beetroot so your hands don’t get stained.
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This has been our favouritw tart and everyone who have tried it loves it. I use another pie crust with soy flour and serve it with a ruccola tomato sallad with balsamico and evo oil. Great recipe!
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