Vegan Beetroot and shallot tarte tatin - Four Oaks Allotments

Ingredients

• 320 g sheet vegan puff pastry (we used Jus-Rol, not all butter)
• 300 g shallots
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp light brown soft sugar
• 900 g cooked beetroot
• 25 g blanched hazelnuts
• Small bunch parsley
• Small bunch mint, leaves picked
• 1 tbsp capers, drained
• 1 tbsp red wine vinegar
• 5 tbsp olive oil