This is a great entrée recipe. The combination of sweet beetroot and sweet balsamic sauce with slightly bitter walnuts and tangy goat cheese makes for a perfect appetizer, side dish or dessert.
This recipe takes 30 minutes to make and serve four.
What You’ll Need:
- A dash of olive oil
- Three tbs. of sweet balsamic reduction
- One tbs. of thyme
- Two tbs. brown sugar
- One squirt of lemon zest
- 500 grams of baby beetroot, roasted
- Half a cup of onions, caramelised
- A puff pastry sheet
- 100 grams of walnuts
- Can be garnished with caramelised pinons, basil and goat cheese
How to Make It
- Heat the oven to 200°C.
- Clean off the beetroots and put them in the middle of a sheet of aluminium foil.
- Fold the foil to create a pouch, but leave the top open.
- You will need to roast the beetroot for about 30 minutes. You will know it is cooked when you can insert a paring knife into its middle without any resistance.
- Allow the beetroot to cool, then peel the skin and slice in two.
- Use a baking pan to mix in the sweet balsamic reduction, olive oil and sugar, then warm at a moderate heat.
- Lower the heat and put in the beetroot. Cook until the liquid looks syrupy.
- Put in lemon zest, thyme and about half of your caramelised onions.
- Cut the pastry to fit the pan and place on top, ensuring the edges are tucked in. Allow to cook in the oven for 10 minutes.
- As this is frying, fry the walnuts in a dry pan and add in the sweet balsamic reduction. Mix it thoroughly and then allow it to cool.
- The tart is finished when it is golden brown. You can remove it from the pan at that point. Use onions, goat cheese, walnuts and basil to garnish.
How to make caramelised onions:
- Take three red onions and dry with slight extra virgin olive oil.
- Add the onions to cook on medium heat to the point where they become transparent.
- Then add in about a tablespoon of sweet balsamic reduction and allow that to cook for a couple of minutes.
- You can store the finished onions in a container in the fridge.