Cooking Instructions
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Step 1
Preheat your oven to 375 degrees F (190 degrees C).
Step 2
Slice washed and scrubbed
Beets (8)
in half across the polars.
Step 3
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.
Step 4
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.
Step 5
Place into the oven for 30-40 minutes, or until beets are tender when pierced with a fork.
Step 6
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 (1/4 cup)
while whisking until the dressing has emulsified.
Step 7
Add the
Granulated Sugar (1/4 tsp)
, followed by the
Fresh Mint (1 handful)
and
Scallions (1 bunch)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
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.
Step 9
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.
Step 10
Remove from the tarte tatin from the oven, place a plate on top, and flip.
Step 11
Drizzle with the mint dressing and top with
Goat Cheese (to taste)
and
Fresh Mint Leaves (to taste)
.
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