Line a 23cm/9in tart tin with the pastry ... For the filling, if you’re using pre-packed beetroot, drain away any excess liquid. Roughly chop the beetroot and put into a food processor with ...

Stir in the grated beetroot, sultanas and walnuts. Pour into the prepared tin. Bake for 45-50 minutes or until a skewer comes out clean. Cool on a wire rack. Next make the icing. Sieve the icing ...

Preheat your oven to 180°C and line an 8 x 10inch tin with parchment. Place the butter and sugar into a saucepan and melt over a low heat, set aside. Blitz the beetroot draining any excess juice ...

Preheat your oven to 180°c or 160°c fan. Grate the cooked beetroot into a bowl and put to one side. Grease an 18cm (7 inch) ...