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Roasted Beet, Red Onion & Sage Tarte Tatin

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Need inspiration for your Christmas main?

Look no further than this simple & utterly delicious vegan tarte tatin! If you’re the only vegan at the party or looking to make this for a group, this recipe can be easily scaled up or down. 

Recipe serves four.

Ingredients:

  • 1 x block vegan puff pastry (I used Jus-Rol)
  • 2 large beetroot, peeled and cut into wedges
  • 2 x medium red onions, peeled and cut into wedges
  • 2 tbsp red wine vinegar
  • 2 tbsp soft brown sugar
  • 1 tsp dried sage
  • Handful fresh sage leaves, chopped
  • Salt & pepper to taste
  • 1 x orange, zested
  • 3 tbsp olive oil

Method: 

  1. Preheat oven to 200c. In a medium mixing bowl, add the beetroot, red onion, red wine vinegar, sugar, salt and  ½ the olive oil. Stir to combine. 
  2. Add the beets & red onion to a medium sized, ovenproof frying pan and into a circle pattern. Season with salt & pepper. Cover with a layer of baking parchment and put in the oven for 30 minutes. 
  3. In the meantime, roll out your pastry on a floured work surface until it’s around 1.5cm thick, cutting into a rough circle to fit over your frying pan. 
  4. Remove frying pan from oven (be careful it can get very hot!) and carefully place the pastry layer over the top, folding it down at the sides. 
  5. Place back in the oven & cook for a further 30 minutes until the pastry is golden brown and raised. Remove from the oven & allow to cool for 5 minutes. Run a pallet knife around the outside and then place a place over the top, turning it over carefully and quickly. 
  6. Ready to serve!

Did you know that beetroot contain pigments called Betalains, which help give beets their characteristic colour. These pigments have an anti-inflammatory effect on the body – helping to reduce risk of heart & liver disease. 

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