Beetroot & Cheese Pinwheels

Beetroot & Cheese Pinwheels

 This is a fun and delicious way to use up beetroot! They come together really quickly and are great for make ahead lunches, days out and snack time.

I like to use vacuumed packed beets as it saves on the cooking time but you could certainly steam the beets yourself for about 25 minutes until tender. 

Beets are rich in iron, vit A & C. They are also an excellent source of folic acid, fibre, magnese and potassium, making them a great addition to our diets!


These delicious pinwheels are a great way to amp up veggie intake! 

You could also replace the cheddar cheese with feta cheese if your prefer. 


Prep: 10 mins

Cook: 20 mins

Serves: 4 

What do you need?

1 sheet of ready made puff pastry

1 onion, chopped

3 cooked beetroots (I like to use pre cooked vacuum-packed in water) 

1 heaped tsp dried mixed herbs 

1 cup/120g grated cheddar cheese 

2 tbsps milk


  1. Preheat your oven to 200 degrees Celsius and line a baking tray.
  2. Add the chopped onion and chopped beetroot to a blender and whizz until smooth. You can also chop finely if you prefer. 
  3. Roll out the puff pastry and then spread over the beetroot mixture.
  4. Sprinkle the herbs over the top.
  5. Sprinkle on the cheese. 
  6. Tightly roll the puff pastry, starting at one end. 
  7. Using a sharp knife, mark the lines where you cut the pastry (approximately 1 inch in width) and then slice into pinwheels.
  8. Brush the pinwheels with milk (or you can use one whisked egg). 
  9. Bake for 20 minutes until golden on the top. 
  10. Allow to cool before serving. 
  11. You can store these in an airtight container in the fridge for 3 days. Reheat in the oven. 


Have you checked out my eBook, Easy Healthy Snacks  which has lots of easy and delicious recipes like this that the whole family can enjoy.