Beetroot Tarte Tatin

Name: Beetroot Tarte Tatin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 sheet(s) frozen puff pastry (thawed (check to make sure it's vegan)); 1 tablespoon(s) olive oil (plus more for drizzle); 1 lbs cooked beets (cut into wedges (see step 1 for cooking instructions if needed)); salt & pepper (to taste); 4 tablespoon(s) white sugar ((or preferred sweetener)); 4 tablespoon(s) apple cider vinegar; 1 teaspoon(s) cumin; 1 cup(s) parsley; 1 clove(s) garlic; 3 tablespoon(s) red wine vinegar; 2 teaspoon(s) dijon mustard; 2 tablespoon(s) olive oil; salt & pepper (to taste)

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Beetroot Tarte Tatin

Tender beets caramelized to perfection and baked beneath a flaky puff pastry crust. Served with a vibrant salsa verde, it offers a harmonious blend of sweet and savory flavors. Serve Beetroot Tarte Tatin with a side of mixed greens salad, or alongside a warming soup.

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Prep Time15

Cook Time40

Total Time55

Meal Type: Appetizer, Dinner, Lunch, Sides

Special: Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Blender, Oven

Ingredient: Beets

Servings: 4

Ingredients

1 sheet(s) frozen puff pastry thawed (check to make sure it's vegan)
1 tablespoon(s) olive oil plus more for drizzle
1 lbs cooked beets cut into wedges (see step 1 for cooking instructions if needed)
salt & pepper to taste
4 tablespoon(s) white sugar (or preferred sweetener)
4 tablespoon(s) apple cider vinegar
1 teaspoon(s) cumin

For the salsa verde:

1 cup(s) parsley
1 clove(s) garlic
3 tablespoon(s) red wine vinegar
2 teaspoon(s) dijon mustard
2 tablespoon(s) olive oil
salt & pepper to taste

US Customary - Metric

Instructions

You can cook beets in two ways:
Boiling: Place beets in a pot of boiling water, simmer for 30-60 minutes until tender, cool, and peel.
Microwaving: Pierce beets, microwave in a covered dish for 8-10 minutes (adjust for size), cool, and peel.
Preheat the oven to 400°F (200°C). Roll out the block of pastry and cut to a circle roughly the size of a 11 inch (28cm) circular, ovenproof dish.
Heat the olive oil in a large skillet, add the beetroot and season well with salt and pepper. Add in the sugar, vinegar and cumin, mix well, and cook for a further 10-15 minutes, uncovered, until caramelized. Arrange the beetroot in the ovenproof dish.
Lay the circle of pastry over the dish, and tuck it in around the edges. Poke holes all over the top of the pastry with a small knife, and brush with the remaining 1 teaspoon of olive oil.
Place in the hot oven to bake for 30-35 minutes until golden, or according to instructions on pastry packaging. Remove from the oven and set aside to cool for 5 minutes, then use a plate to flip the tart out of the dish so that the beetroot is facing upwards.
Now make the salsa verde by placing the parsley, garlic and vinegar into a high-speed blender or food processor and blitz until smooth. Add the mustard, olive oil, season with salt and pepper, and blitz again. Cut the tarte into wedges and serve with the salsa verde.

Nutrition

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