Beetroot Tart with Goat’s Cheese and Rocket Salad - Stir it up Magazine

Name: Beetroot Tart with Goat’s Cheese and Rocket Salad - Stir it up Magazine
Ingredients: 250 g Country Range Sliced Beetroot; 100 g goat’s cheese; 2 tbsp Country Range Red Wine Vinegar; 2 tbsp redcurrant jelly; 1 tsp icing sugar; 1 tsp Demerara sugar; 50 g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter; 1 Handful good handful of watercress leaves and wild rocket

stiritupmagazine.co.uk

Handful good handful of watercress leaves and wild rocket 1 Step 1 Bake the pastry first by placing onto a non-stick flat tray with greaseproof paper on top

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Ingredients

250 g Country Range Sliced Beetroot
100 g goat’s cheese
2 tbsp Country Range Red Wine Vinegar
2 tbsp redcurrant jelly
1 tsp icing sugar
1 tsp Demerara sugar
50 g Country Range Puff Pastry, rolled and cut into two discs, approx 4cm diameter
1 Handful good handful of watercress leaves and wild rocket