Warm Roasted Red Beet Tarte Tatin Recipes

RAW BEET RELISH

Raw Beet Relish image

Serve this beet "tartare", tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons buckwheat groats
1 pound red and golden beets, peeled and cut into 1/4" dice, roasted
1 finely chopped shallot
2 tablespoons chopped fresh mint
2 tablespoons Sherry vinegar
Reserved buckwheat and oil
Salt and pepper
1/2 cup sour cream
Fresh lemon juice

Steps:

Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.

BEETROOT & RED ONION TARTE TATIN

Beetroot & red onion tarte tatin image

Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.

Provided by Elena Silcock

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 10

Ingredients

400g beetroot, cut into wedges
1 red onion, cut into wedges
3 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp soft brown sugar
2 star anise
flour, for rolling
500g block puff pastry (we used vegan Jus-Rol)
1 orange, zested
peppery green salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate - be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

Nutrition Facts : Calories 444 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

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