Balsamic Beetroot And Goats Cheese Tarts | Donna Hay

Ingredients

• 1 x 375g store-bought puff pastry
• 2 small beetroot, peeled and thinly sliced
• 1 cup (150g) frozen pitted cherries
• 1 teaspoon juniper berries, lightly crushed
• ¼ cup (60ml) balsamic vinegar
• 1 tablespoon brown sugar
• sea salt and cracked black pepper
• 200g goat’s cheese and rocket leaves, to serve