A lot of people say they don’t like beetroot….. well I can understand a dislike of the vinegary, plastic-wrapped purple balls sold in most supermarkets, but the wonderful sweet and intense flavour of roasted beetroot with its great nutritional values, is a completely different vegetable.
Roasted Beetroot and Woolsery Goats Cheese Tarte Tatin
- 150 g puff pastry
- 2 medium beetroot
- 50 g butter
- 25 g light soft brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme or basil leaves
- 50 g Woolsery goats cheese or mature cheddar cheese finely diced
- 1 tbsp clear honey
- Fresh mint leaves to serve
- Wrap washed beetroot in foil and bake in gas Mark 4 / 180C for about 40 minutes until cooked through.
- Leave to cool.
- Melt butter in an ovenproof non-stick 20cm frying pan over a low heat.
- Add the sugar, vinegar and thyme and season.
- Stir well over a low heat until the sugar has dissolved and then turn up the heat until bubbling. Without stirring let the mixture bubble until just beginning to turn a pale gold.
- Peel the beetroot and slice into 1 cm rings.
- Arrange over the base of the frying pan, fanning out the slices and completely covering the base.
- Roll the pastry into a 24cm disc and cover the beetroot tucking in the edges.
- Prick all over to release steam.
- Preheat oven gas Mark 5/190C and bake for 25-30 minutes or until puffed and golden.
- Cool in the pan for 10 minutes.
- Turn onto a plate.
- Top with Woolsery goats cheese or mature cheddar.
- Leave to melt the cheese slightly then drizzle with honey and garnish with mint or basil leaves.
I like to roast some extra beetroot and it can be peeled and chopped into pieces and popped into the freezer.It can be roasted in a little oil from frozen and is delicious served with a Sunday roast.