- Recipes
- Beetroot and Gorgonzola Burek Slices
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Search results for 200ml vegetable oil (or use sunflower), plus extra for the dish
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- 1L(£0.20 per 100ml)Price£1.95
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- Life 2m+Product life guaranteed for more than 2 months.Rating, 2.3 out of 5 from 3 reviews.(3)1L(£0.16 per 100ml)Price£1.60Previous price£2.00
- 1L(£0.23 per 100ml)Price£2.25Previous price£2.95
Search results for 2 (250g) packs cooked beetroot, diced
- Life 2w+Product life guaranteed for more than 2 weeks.Rating, 3.2 out of 5 from 126 reviews.(126)250g(£0.36 per 100g)Price£0.90
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Search results for 1 onion, finely sliced
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Search results for 30ml white wine vinegar (or use apple cider vinegar)
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Search results for 1 orange, zest finely grated
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Search results for 4 medium eggs
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Search results for 2 (270g) packs filo pastry, defrosted if needed
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Search results for 400g gorgonzola, cut into chunks
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Search results for 1 tbsp pomegranate molasses, to drizzle
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Ingredients
- 200ml vegetable oil (or use sunflower), plus extra for the dish
- 2 (250g) packs cooked beetroot, diced
- 1 onion, finely sliced
- 30ml white wine vinegar (or use apple cider vinegar)
- 1 orange, zest finely grated
- 4 medium eggs
- 2 (270g) packs filo pastry, defrosted if needed
- 400g gorgonzola, cut into chunks
- 1 tbsp pomegranate molasses, to drizzle