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Beet Tarte Tatin
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Recipe

18 INGREDIENTS • 11 STEPS • 1HR

Beet Tarte Tatin

5
3 ratings
This is a wonderfully simple, yet impressive dish to make. Paired with goat's cheese and a mint dressing, this recipe makes for a perfect starter to a decadent lunch.
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Delisous
Delisous is food and film blog. Come Hungry!
This is a wonderfully simple, yet impressive dish to make. Paired with goat's cheese and a mint dressing, this recipe makes for a perfect starter to a decadent lunch.
1HR
Total Time
$2.24
Cost Per Serving
Ingredients
Servings
4
US / Metric
Beet
8
Beets, washed, scrubbed
Olive Oil
2 Tbsp
Butter
1 Tbsp
Brown Sugar
1 Tbsp
Brown Sugar
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Salt
to taste
Puff Pastry
1
Puff Pastry
Goat Cheese
to taste
Goat Cheese
Dressing
Dijon Mustard
1 Tbsp
Dijon Mustard
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Scallion
1 bunch
Scallion, chopped
3 scallions per 4 servings
Fresh Mint
1 handful
Fresh Mint, chopped
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
228
Fat
23.6 g
Protein
--
Carbs
4.4 g
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Beet Tarte Tatin
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Delisous
Delisous is food and film blog. Come Hungry!
Cooking InstructionsHide images
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 Scallion (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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Tags
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Appetizers
Lunch
Shellfish-Free
French
Fall
Vegetarian
Memorial Day
Mother's Day
Spring
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