By MANDY SINCLAIR
Beetroot & goat curd tart
1 tbsp oil
1 red onion, sliced
1 tbsp balsamic vinegar
1 tbsp brown sugar
about 400g thickly sliced preserved beetroot
1 sheet frozen puff pastry, thawed
1 tbsp butter, melted
50g soft goat’s cheese
1 cup beet sprouts
1 tsp extra virgin olive oil
1. Preheat oven to 220C or 200C fan.
2. Heat oil in a 20cm, ovenproof frying pan on medium. Cook onion for 10 mins, until very soft. Add vinegar and sugar and cook, stirring, for 3 mins, until caramelized. Remove from heat. Arrange beetroot over onion, overlapping slightly, to cover completely.
3. Cut a 19cm round from pastry. Lay over beetroot, tucking down sides slightly. Brush with melted butter. Transfer to oven and bake for 25 mins, until puffed and golden.
4. Allow to sit in pan for 5 mins, before inverting onto a serving plate. Crumble over goat’s cheese and scatter with beet sprouts. Drizzle over oil before serving.
Makes 1 / serves 2
Beetroot are very messy to prepare so wear disposable gloves when handling. Always try to cook beetroot in their skins as this will preserve flavour and colour.
try this ….
Scrub and peel baby beetroot. Cut into quarters and place on a sheet of foil with 1 knob of unpeeled garlic. Drizzle with a little oil and season well. Wrap up foil to enclose, place in a baking pan and bake at 180c or 160C fan for 1 hr, until tender. Squeeze garlic from skin over beetroot. Serve with roast beef or as a side dish at a barbecue.
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