Beetroot Tart With Whipped Feta | Donna Hay

Ingredients

• 2 bunches baby beetroot (about 8 beetroots), scrubbed and thinly sliced using a mandoline, small leaves reserved
• 50g baby beetroot leaves
• red-veined sorrel, to serve
• 1 cup (90g) rolled oats
• ¼ cup (50g) white chia seeds
• ½ teaspoon fine table salt
• 1 cup (120g) wholemeal (whole-wheat) spelt flour
• ½ cup (60g) almond meal (ground almonds)
• ⅓ cup (80ml) light-flavoured extra virgin olive oil
• 2 tablespoons water
• 1 egg
• 150g soft feta
• ⅓ cup (80g) sour cream
• ¼ teaspoon Dijon mustard
• 1 tablespoon light-flavoured extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon finely grated orange rind
• sea salt and cracked black pepper