Harvesting beetroot and making a tart

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beetroot tartBeetroot tart has become a favourite of ours since we started growing our own beetroot. It’s a bit surprising to the uninitiated just how sweet beetroot can be, mostly I think because they’ve only tried the pickled beetroot from jars and just assume this is what beetroot actually tastes like. It is actually a lovely, sweet vegetable that come in so many more colours than red.

This recipe is inspired by a Hugh Fernley-Whittingstall recipe from his River Cottage cookbook. It’s a favourite on our table now.

Ingredients

• 1 tbsp olive oil

• 25g butter

• 500g baby beetroot (no bigger than a golf ball), scrubbed

• 1 tbsp soft brown sugar

• 1 tbsp cider vinegar

• Sea salt and freshly ground black pepper

• Puff pastry (shop bought is fine)

For the vinaigrette

• Green tops from a few spring onions, finely chopped

• 1 tsp English mustard

• 1 tbsp cider vinegar

• 5 tbsp rapeseed oil

• 1 tbsp finely chopped parsley

Method

Heat the oil and butter in a frying pan large enough for all the beetroot to sit snugly add the beetroot and toss to coat in the oil and butter. Add the sugar and vinegar, season and taste, adjusting the vinegar and sugar if necessary.

Cover the pan with foil and place in an oven preheated to 190°C/gas mark 5 for approximately 30-40 minutes or until the beetroot are tender.

When the beetroot are cooked remove from the oven and arrange the beets neatly in the pan. Roll out the pastry and cut a circle a little larger than the pan. Carefully place the pastry over the beetroot tucking the excess pastry into the pan. Return to the oven and cook for 20-25 minutes until golden and puffed up.

Make the vinaigrette by placing all the ingredients in a clean jam jar and give it a good shake.

When the tart is ready remove from the oven and leave to rest for a few minutes.

To serve place a large plate over the pan and carefully, but quickly, turn upside down, remove the pan and pour over the vinaigrette.

 

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