Roasted Beetroot Feta And Silverbeet Tart | Donna Hay

Ingredients

• 600g mixed heirloom beetroots, trimmed+
• ¼ cup (60ml) apple cider vinegar
• 1 tablespoon honey
• sea salt and cracked black pepper
• 180g shredded silverbeet (Swiss chard)
• 200g feta, crumbled
• ¼ cup (25g) walnuts, finely chopped
• 1 tablespoon chopped dill
• 100g unsalted butter, chopped
• ⅓ cup (80ml) water
• 1½ cups (210g) wholemeal spelt flour
• ½ teaspoon sea salt flakes
• 1 teaspoon caraway seeds, chopped