Beetroot Borek

Preparation

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.