| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 830 |
| Fat | 44g |
| Saturates | 18g |
| Protein | 9g |
| Carbs | 105g |
| Sugars | 70g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Melt 100g of butter in a large saucepan over a medium heat then add the spices. Toast for 30 seconds.
2
Peel and grate the beetroot and combine with the sugar and mix well. Cook for 5 minutes, or until the beetroot is soft.
3
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.
4
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.
5
Preheat the oven to 180°C, gas mark 4.
6
Spoon the beetroot halva into the tins and bake for 15-20 minutes, or until golden around the edges.
7
Serve the tarts scattered with rose petals.
