I’m always after ways to get more veggies into the children and myself. Hubby likes to do his own thing at lunch, so I made these as a preparation for the toddler, baby and my lunches. They were fast to make and went well warmed up with a salad for lunch. Make a batch, freeze a batch and feel smug all week.
I love a bargain and I love using up leftovers. This recipes combines both! Using some puff pastry I found reduced to 16p and the veggies that were in need of being eaten quick. This was a bit of a gamble as I haven’t cooked a whole heap with beetroot but the sweetness of the beetroot really works and it gives these a beautiful colour.
Beetroot is packed with the phytonutrients: Betalain, a good antioxidant, this gives them their red colour. They also contain a good amount of folate, manganese and potassium plus provide fibre.
Although puff pastry isn’t something I would recommend people eat everyday, this recipe is packed with veggies and makes a good alternative for lunches.
