VEGETARIAN Beetroot tarte tatin
Serves 8 Takes 1 hr 45 mins
16 baby beetroot, trimmed 250ml apple cider vinegar 160ml castor sugar 30ml olive or avocado oil 80ml balsamic vinegar 30ml butter, chopped 400g roll puff pastry, defrosted 200g goat’s cheese 30ml cream handful chives, chopped handful baby leaves
1 Preheat oven to 200°C. Place the beetroot in a baking dish. Combine the vinegar, sugar and oil and pour over the beetroot. Season. Cover with foil and roast for 50 minutes. 2 Remove foil and cook for about 10 minutes or until tender. Peel the beetroot while warm and cut in half. 3 Bring the balsamic and butter to a boil in a 23cm ovenproof frying pan on medium and cook for 2 minutes. 4 Arrange the beetroot over the base of the pan. Place the pastry over the beetroot, tucking it in around the edges. Bake for about 30 minutes or until golden brown and cooked. 5 Beat the cheese and cream until smooth. Fold in chives. 6 Turn over onto a serving platter, top with leaves and serve immediately with the whipped goat’s cheese.