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Moroccan-Tinged Root Veg Tart with Chevre Recipe

Moroccan-Tinged Root Veg Tart w Chevre - Zest Byron BayServes 4-6


Gluten-free shortcrust pastry
1 sml bunch heirloom carrots
5 baby beetroot
110ml Zest Moroccan Spice paste
100-150g Chevre (fresh Goats Cheese)


Cut the carrots lengthways in half and the beetroots into quarters.

Mix with Zest Moroccan Spice Paste and let sit for 30 minutes.

Meanwhile roll the pastry into a rectangle approximately 30cm by 25cm.

Spread the vegetable mix across the pastry leaving a 2cm border. Fold that border over the form sides to the tart and bake in the oven at 180°C for 30 minutes or until the pastry is browned and the vegetables are cooked.

Crumble the chevre over the tart and bake for an additional 5 minutes.

East Meets West
Created by: Zest Byron Bay

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Sri Lankan Beetroot Dip Recipe

Sri Lankan Beetroot Dip - Zest Byron BayServes: 6-8
Cook Time: 1 hour
Prep Time: 10 mins


4 medium sized beetroots
1 tbsp oil
200g firm-set plain yoghurt
1 tsp Zest Sri Lankan Spice Paste (or to taste)
½ lemon zest and juice
1 tbsp chopped dill or chives
Salt & pepper


Preheat oven to 180°C.

Wrap the beetroots in foil and cover with oil, seal well and roast for 50mins or until tender (use a pointy knife and it should pierce the beetroot easily).

Cool for 10mins then put in a food processor with the other ingredients and blend until the desired consistency (it’s nice to have a little texture).

Season and serve with crisp bread.