Lunch, Starter

Beetroot Borek

This traditional savory Turkish pasty is a perfect summer starter or simple but impressive canape.

Difficulty Easy
Time 40 mins
Serves 8
Diet Vegetarian
  • 1 jar of Baxters Shredded Beetroot

    120g walnuts

    50g breadcrumbs

    50ml pomegranate juice

    1 onion

    1 clove of garlic

    25ml rapeseed oil

    Salt & pepper

    1 pack of Filo Pastry

    50ml melted butter

    50g pomegranate seeds

Shredded Beetroot
Shredded Beetroot
View product

Preheat oven to 170°C.

Strain the beetroot.

Finely chop the onion and garlic.

Fry the onion in the oil until soft but without colour.

Add the beets and cook for 2 minutes.

Add the pomegranate juice and reduce until almost all evaporated.

Roughly chop 100g of the walnuts and add to the beetroot.

Transfer to a blender and add the breadcrumbs.

Blitz until the filling comes together.

Lay one sheet of filo out flat and brush all over with butter.

Top with another sheet of pastry and brush around the edges.

Place 1/8 of the mixture at one of the short ends.

Fold over the sides then roll lengthways like a spring roll.

Brush the top with butter and sprinkle with walnuts.

Repeat to make 8 Borek.

Bake in the oven for 15 minutes until crisp and golden.

Sprinkle with pomegranate seeds to serve.


Grated Baby or Sliced Beets both work well for this too!

Related recipes

Spiced lentil pie
Spiced Lentil, Squash & Spinach Pie

Whether you’re a veggie or not we think you’ll love this vegetarian pie. It’s warm and comforting wi...

Baxtersbeetroot 162 Edit
Beetroot Wellington

We've turned this classic dish vegan using our famous Beetroot, try out our recipe for an impressive...