Beetroot Tartin

It is busy here. We are in the midst of the Christmas packing rush, weekends are full of Festive Farm Shop prep and we are still trying to sort the house out after a summer season of neglect (the laundry! why is there so much?!?). In amongst all this activity, it is so easy to slip into bad eating habits. And don’t get me wrong, there has been a lot of store bread and cereal for dinner around here.

Quick, easy dinners are key. While I have no problem with pesto pasta on repeat, I have been trying to get at least some variety around here. This is one of those easy meals that once we started eating, we ate 3x a week until we couldn’t stand the sight of it any longer.

Personally, I love the way the earthy depth of the beetroot is offset by the sweetness of the honey and the tang of the feta and vinegar.

Yield: 6

Author: Kat Goldin

Print

With ImageWithout Image

Beetroot Tartin

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is one of those meals that once we started eating, we ate 3x a week until we couldn’t stand the sight of it any longer. Personally, I love the way the earthy depth of the beetroot is offset by the sweetness of the honey and the tang of the feta and vinegar.

Ingredients

• 3-4 beetroot, washed and thinly sliced
• 1 tablespoon oil
• 1 red onion, thinly sliced
• 3 tablespoons balsamic vinegar (a fruit vinegar also works well here)
• 1 sheet of ready made puff pastry
• 200g feta cheese, crumbled
• 2 tablespoons honey
• 1 beaten egg for the egg wash (optional)

Method

1. Heat the oven to 220c/420f.
2. In a 9x12in roasting tin, add the oil and spread the beetroot thinly at the bottom of the pan.
3. Roast for 10 minutes.
4. Turn the heat down to 180c/350f.
5. Add the onions and vinegar to the pan.
6. Roast for 3 minutes.
7. Roll out your puff pastry and place on top of the roasting vegetables. If desired, brush the top of the pastry with milk or a beaten egg.
8. Bake the tartin for approx. 15 minutes or until the pastry is browned and puffed up.
9. Remove from the oven and let cool for 2-3 minutes before placing a baking tray over the whole roasting dish and flipping the tartin out, so the beetroot is side up.
10. Sprinkle the feta over the top of the warm tartin.
11. Drizzle honey over the top and serve.

Nutrition Facts

Calories

206.94

Fat (grams)

12.92

Sat. Fat (grams)

5.93

Carbs (grams)

15.29

Fiber (grams)

0.89

Net carbs

14.40

Sugar (grams)

11.49

Protein (grams)

7.94

Sodium (milligrams)

366.33

Cholesterol (grams)

91.67

Did you make this recipe?

Tag @katgoldin on instagram and hashtag it #alifeinthemaking