Goats Cheese And Beetroot Tarte Tatin | Donna Hay

Ingredients

• 600g golden baby beetroot (8 beetroot), trimmed
• 600g red baby beetroot (8 beetroot), trimmed
• 1 cup (250ml) malt vinegar
• ⅔ cup (150g) caster (superfine) sugar
• 2 tablespoons extra virgin olive oil
• sea salt and cracked black pepper
• ⅓ cup (80ml) vincotto or balsamic glaze+
• 25g unsalted butter, chopped
• 1 sheet frozen puff pastry, thawed
• 1 x 320g jar marinated goat’s cheese
• 100g baby beetroot leaves, to serve