BEETROOT & RED ONION TARTE TATIN
Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
- On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
- Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate - be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.
Nutrition Facts : Calories 444 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
HONEY-ROAST BEETROOT
This is lovely hot or cold, and even better a day later when flavours have developed
Provided by Good Food team
Categories Buffet, Side dish, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.
Nutrition Facts : Calories 106 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
HONEY-ROASTED BEETROOT & CARROTS
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
Provided by Jessica Simmons
Categories Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
- Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.
Nutrition Facts : Calories 326 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
HONEY-BUTTER ROASTED BEETS
Beets and honey are just two of nature's purest candies. Combine and roast them, and you have a delicious treat. These beets are sliced and drizzled with a mixture of melted butter, honey, vanilla and just a touch of salt. This smelled so heavenly while roasting that we could hardly wait to dig in.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides.
- In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla.
- Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer.
- Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
- Remove from oven, allow to cool for 5 minutes and serve.
Nutrition Facts : Calories 182.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 371.5, Carbohydrate 31.3, Fiber 4.6, Sugar 26.7, Protein 3.9
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