Roasted Beet, Red Onion & Sage Tarte Tatin
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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