Candy Cane Beetroot Upside-Down Tart
with Greek-style cheese, fresh herbs & zesty arugula salad
Chioggia beetroot, also known as candy cane beetroot, originates from the Italian town of Chioggia. Its pattern disappears when cooked - but don't worry, the sweet taste will stick around!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Red onion
½ sachet(s)
Dried thyme
½ roll(s)
Puff pastry
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
½ piece
Garlic
¼ piece
Lemon
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
30 g
Arugula & lamb's lettuce
5 g
Dill, mint & flat leaf parsley
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
¼ piece
Cucumber
1 piece
Candy cane beetroot
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan. Peel and slice the beetroot into rounds of 0.5cm thickness.
- Slice the onion into half rings and crush or mince the garlic.
- Parboil the beetroot for 7 - 10 minutes, then drain and pat dry.
- Cut each roll of pastry in half, so as to make one tart per person.
- Drizzle half of the honey over a parchment-lined baking sheet (or use more baking sheets as necessary if cooking for more people).
- Scatter the garlic and half of the thyme over the honey, then season with salt and pepper.
- Arrange the beetroot and onion on top of the honey, then scatter over the rest of the thyme.
- Place the puff pastry on top and press down the edges with a fork.
- Pierce the surface of the pastry several times, then bake in the oven for 20 - 25 minutes.
- Roughly chop the almonds and finely chop the fresh herbs.
- Zest the lemon and cut it into wedges.
- Slice the cucumber into crescents.
- In a salad bowl, combine the mustard with the rest of the honey and the juice of one lemon wedge per person.
- To the salad bowl, add the lettuce, the almonds, the cucumber and half of the fresh herbs.
- Toss well to combine with the dressing, then season to taste with salt and pepper.
- Using a spatula, carefully transfer the tart to a plate, turning it over so that the vegetables are now facing upwards.
- Crumble the cheese over the tart and drizzle with the crema di balsamico.
- Garnish with the lemon zest and the rest of the fresh herbs.
- Serve the salad and the rest of the lemon wedges alongside.
