Ingredients
- Serves six
- 2 tbsp olive oil
- 3 red onions, halved and thinly sliced
- 2 tbsp thyme leaves
- 2 tsp sugar
- 4-5 beetroots, washed, cut into wedges
- 2 tbsp sunflower seeds
- 250g goat’s cheese
- 3 tbsp balsamic vinegar
- 3 tbsp parsley leaves, chopped
- 6 large sheets filo pastry
- 150g butter, melted
- Salt and freshly cracked black pepper
Heat a tablespoon of olive oil in a pan and add the onions and half the thyme leaves. Stir and cook gently until softened, then add one tablespoon of balsamic vinegar. Add the sugar, increase the heat and stir until the onions caramelise.
Drizzle the beetroot with oil, season and roast for one hour at 190 degrees Celsius/gas 5, or till tender. When they are cool, peel away the skins and chop them up.
Roast the sunflower seeds for four to six minutes, until slightly golden.
In a bowl mix together the beetroot, goat’s cheese, remaining balsamic vinegar, remaining thyme, parsley and half the sunflower seeds. Season this well.
Line two baking trays with baking paper. Place a sheet of filo on one of the trays, brush lightly with melted butter. Repeat until there are three layers of filo. Repeat the process on the second tray.
Divide and spread the red onion marmalade along the centre of the pastry, leaving a two inch border.
Next place the beetroot and goat’s cheese mixture over the red onion marmalade. Fold the pastry inwards over the filling from each end, then from the long edges. Turn the strudel over so the seam is underneath.
Brush generously with melted butter. Sprinkle the remaining sunflower seeds over the top. Bake for 25 minutes or until the pastry is golden brown and crisp.
Serve with a salad.
