Beetroot pithiviers recipe | delicious. magazine

Ingredients

• 400g beetroot, peeled and sliced into 0.5cm rounds
• 2 garlic cloves, 1 roughly bashed, 1 crushed
• 900ml vegetable stock
• 4 tbsp olive oil, plus extra for frying and brushing
• 3 large onions, finely sliced
• 2 tsp light brown sugar
• 4 fresh thyme sprigs, leaves roughly chopped
• 3 tbsp caramelised onion chutney
• 2 tbsp plain flour
• 100ml dry white wine
• 1½ tsp caster sugar
• Zest ½ orange and squeeze of juice
• 50g walnuts, toasted in a dry pan until golden, then roughly chopped
• 260g baby leaf spinach
• Grating of nutmeg
• 2 x 500g blocks Jus-Rol puff pastry