Ingredients

  • Salted butter 200g
  • SpinneysFOOD fine cinnamon 2 tsp
  • Finely ground cardamom ½ tsp
  • Beetroot 1kg
  • SpinneysFOOD extra fine caster sugar 250g
  • Milk 300ml
  • Shortbread biscuits 400g
  • Rose water 1 tbsp
  • Dried rose petals 20g

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."

Beetroot halva tarts

Arabic 10 Mins Prep · 20 Mins Cook


  1. 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.