Candy Cane Beetroot Upside-Down Tart
with Greek-style cheese, fresh herbs & zesty arugula salad0.0(0)
Calories
:
931 kcalProtein
:
22.7g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
One-Pot Dish
Allergens:
- Gluten
- Tarwe
- Zwaveldioxide en sulfiet
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
- Noten
- Sesamzaad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Energy (kJ)3895 kJ
Calories931 kcal
Fat54.1 g
Saturated Fat24.6 g
Carbohydrate85.2 g
Sugar25.4 g
Dietary Fiber10.6 g
Protein22.7 g
Salt1.8 g
Potassium701.4 mg
Calcium48 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Salad Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
