BEETROOT TART TATIN
As a female, I always try to find ways to include more Iron in my diet, particularly around menstruation due to the blood loss. One of the best sources of plant-based Iron is beetroot, a versatile ingredient that we can cheaply find in UK, that can be used for sweet or savoury recipes.
This time I am making a simple beetroot tart, topped with salsa verde. The salsa main ingredient is parsley, a so-called liver friendly food, that promote glutathione production, a powerful antioxidant that protects the liver. What’s not to love about it?
Time: 50 minutes
-450g block ready-made puff pastry
-1 tbsp. olive oil + extra 1 tsp. to glaze pastry
-450g beetroot, cooked & cut into wedges
-salt & pepper
-4 tbsp. coconut sugar
-4 tbsp. apple cider vinegar
-2 tsp. cumin seeds
For the salsa verde
-1 cup (30g) parsley
-1 clove garlic
-3 tbsp vinegar
-2 tsp dijon mustard
-2 tbsp. olive oil
-salt & pepper
- Preheat the oven to 200°C. Roll out the block of pastry and cut to a circle roughly the size of a 11-inch (28cm) circular, ovenproof dish.
- Heat the olive oil in a large skillet, add the beetroot and season well with salt and pepper. Add in the sugar, vinegar and cumin seeds, mix well, and cook for a further 10-15 minutes, uncovered, until caramelized. Arrange the beetroot in the ovenproof dish
- Lay the circle of pastry over the dish and tuck it in around the edges. Poke holes all over the top of the pastry with a small knife, and brush with the remaining 1 teaspoon of olive oil.
- Place in the hot oven to bake for 30-35 minutes until golden, or according to instructions on pastry packaging. Remove from the oven and set aside to cool for 5 minutes, then use a plate to flip the tart out of the dish so that the beetroot is facing upwards.
- Now make the salsa verde by placing the parsley, garlic and vinegar into a high-speed blender or food processor and blitz until smooth. Add the mustard, olive oil, season with salt and pepper, and blitz again.
- Cut the tarte into wedges and serve with the salsa verde.