Beetroot Tarte Tatin Recipe
Celebrate beetroot's earthy flavour in this vegan Christmas centrepiece. We've used beetroot tops to create a zingy salsa verde to drizzle over the tart
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Blender
- Rolling pin
- Pastry brush
- Oven
- Nonstick skillet
- Aluminum foil
- Refrigerator
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plate
- Spoon
Ingredients
- 500g block ready-made puff pastry
- 500g beetroots peeled and cut into wedges
- 2 tbsp olive oil
- 75g soft light brown sugar
- 75ml cider vinegar
- 2 tsp cumin seeds
- 1 tsp Marmite
- 2 tsp plant milk (such as soy or oat milk)
- 100g beetroot tops or flat-leaf parsley
- 1 clove garlic
- 3 tbsp red wine vinegar
- 1 tbsp capers
- 2 tsp Dijon mustard
- 50ml extra-virgin olive oil
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