Preheat oven to 400. Wash and trim beets, leaving the root and about 2 inches of stalk intact. Place them on a lined baking sheet, drizzle with olive oil. Season with salt, pepper and thyme. Roast for 45-50 minutes or until tender.

Let them cool and cut off the roots and stalks then rub off the skins with a small knife.

For the pastry crust:

1/2 cup whole wheat flour

1/4 cup oats

1/4 cup walnuts, finely chopped

1/2 tsp salt

black pepper

1/2 tsp dried thyme

4 Tbsp olive oil

1/2 cup cold water

Mix together flour, oats, walnuts, salt, pepper & thyme in a large bowl. Add olive oil slowly and mix it into the dry ingredients using a fork until resembles a crumble.

Slowly drizzle in water mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds. Don’t overwork it. It will be crumbly. Wrap in cling film and put in the fridge for 15 minutes. Meanwhile, caramelise the onions.

For the filling:

1 large red onion, finely sliced (I added some frozen caramelized)

4 Tbs olive oil

salt & pepper

thyme

balsamic vinegar (or balsamic syrup)

honey

a glug of good red wine

a handful of walnuts, roughly chopped

2 large eggs

1/2 cup greek yogurt

almond milk

3 oz crumbled feta or goat cheese

Parsley

Cook the sliced onions in a frying pan in olive oil over a medium high heat. Add salt, pepper, thyme, a drizzle of balsamic,  a large drop of honey, and stir occasionally until onions begin to caramelize. Add a glug of wine (I happened to be having a glass of malbec) to deglaze the pan and scrape any bits off the bottom. Cook for a couple of minutes more to reduce any liquid. Leave to cool.