Tartlets with cheese cream and beetroot

Ingredients:

• 1 small red beetroot
• 1 tbsp. l. olive oil
• 12 frozen mini filo pastry tartlets
• 1 log (100 g) of goat cheese
• 1 tbsp. heavy cream or milk
• 1 teaspoon of honey

Preparation:

1. Preheat oven to 190°C (375°F). Place the beets on a sheet of foil, drizzle with olive oil, and wrap. Bake until easily pierced with a knife, 60-70 minutes. Let cool, then peel and slice.
2. Bake the filo pastry tartlets according to package directions. Let cool.
3. Blend the goat cheese and cream in a food processor until smooth. Add the chopped beetroot, honey, and 1/4 teaspoon salt. Process until very smooth and bright pink, about 1 minute.
4. Transfer the beet mixture to a large zip-lock bag and snip off the corner; pipe the beet filling into the tartlets. Refrigerate for at least 20 minutes before serving.