Beet Tarte Tatin

Preheat your oven to 375 degrees F (190 degrees C).

Slice washed and scrubbed Beets (8) in half across the polars.

Heat an ovenproof frying pan over a medium heat, add the Olive Oil (2 Tbsp), Butter (1 Tbsp), Brown Sugar (1 Tbsp), and Red Wine Vinegar (1 Tbsp). Once melted and just beginning to caramelize add beets.

Season with Salt (to taste) and Ground Black Pepper (to taste) and toss or stir to coat. Cover with foil or a lid if you have one that fits your pan.

Place into the oven for 30-40 minutes, or until beets are tender when pierced with a fork.

In the meantime, make the dressing. In a bowl add the Dijon Mustard (1 Tbsp) and Red Wine Vinegar (1 Tbsp). Drizzle in the Extra-Virgin Olive Oil (4 Tbsp) while whisking until the dressing has emulsified.

Add the Granulated Sugar (1/4 tsp), followed by the Fresh Mint (1 handful) and Scallion (1 bunch). Season with Salt (to taste) and Ground Black Pepper (to taste).

Once the beets are cooked, set aside to cool. They must be cold to the touch. If the beets are warm they will melt the pastry. Once cool, place the pan on top of your roll of Puff Pastry (1) and cut out a circle just bigger than the circumference of the pan.

Then, place the pastry over the cooled beets, tuck in the edges, and pop into the oven for 20-25 minutes or until the pastry has puffed and browned.

Remove from the tarte tatin from the oven, place a plate on top, and flip.

Drizzle with the mint dressing and top with Goat Cheese (to taste) and Fresh Mint Leaves (to taste).