Beetroot & Kale Tart - WellBeing Magazine

Ingredients

• 1½ cups almond meal
• 1 organic egg
• 1 tbsp coconut oil or olive oil
• Good pinch of sea salt
• 2 bunches of baby beetroots
• 1 red onion, cut into wedges
• 1 tbsp extra-virgin olive oil
• 3 tbsp balsamic vinegar or red-wine vinegar
• Pinch sea salt & pepper
• 2 handfuls purple kale, trimmed & torn
• 4 organic eggs
• ½ cup Greek yoghurt
• ½ cup milk of choice
• ½ tsp chilli flakes
• 100g feta, cubed
• 100g cheddar, grated