BEETROOT TARTE TATIN
I love anything with beetroot in the lead up to Christmas because they are SUCH great energy givers! Beets are super energy givers because they are rich in nitrates which support your bodies ‘energy cells’, your mitochondria. They make energy producing cells more productive. Beets also increase oxygen flow throughout the body, so they are great to help you generally feel more energised and active.
INGREDIENTS
1 lb. (450g) block ready-made puff pastry
1 tbsp. olive oil + extra 1 tsp. to glaze pastry
1 lb. (450g) beetroot, cooked & cut into wedges
salt & pepper
4 tbsp. coconut sugar
4 tbsp. apple cider vinegar
2 tsp. cumin seeds
For the salsa verde:
1 cup (30g) parsley
1 clove garlic
3 tbsp. red wine vinegar
2 tsp dijon mustard
2 tbsp. olive oil
salt & pepper
Method…
Preheat the oven to 400°F (200°C). Roll out the block of pastry and cut to a circle roughly the size of a 11 inch (28cm) circular, ovenproof dish.
Heat the olive oil in a large skillet, add the beetroot and season well with salt and pepper. Add in the sugar, vinegar and cumin seeds, mix well, and cook for a further 10-15 minutes, uncovered, until caramelized. Arrange the beetroot in the ovenproof dish.
Lay the circle of pastry over the dish, and tuck it in around the edges. Poke holes all over the top of the pastry with a small knife, and brush with the remaining 1 teaspoon of olive oil.
Place in the hot oven to bake for 30-35 minutes until golden, or according to instructions on pastry packaging. Remove from the oven and set aside to cool for 5 minutes, then use a plate to flip the tart out of the dish so that the beetroot is facing upwards.
Now make the salsa verde by placing the parsley, garlic and vinegar into a high-speed blender or food processor and blitz until smooth. Add the mustard, olive oil, season with salt and pepper, and blitz again.
Cut the tarte into wedges and serve with the salsa verde.
