Beetroot Tarte Tatin Recipe | olivemagazine

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