Candy Cane Beetroot Upside-Down Tart
with feta, fresh herbs & zesty arugula salad
There is a special ingredient in your box! The Chioggia beetroot, also known as candycane beet, is a special variety of beetroot and originates from the Italian city of Chioggia.
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
Candy cane beetroot
1 piece
Red onion
½ sachet(s)
Dried thyme
½ roll(s)
Puff pastry
(Contains: 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)
25 g
Feta
(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. Cut each roll of pastry in half, so as to make one tart per person.
- Peel and thinly slice the beetroot into rounds of 0.5cm thickness.
- Slice the onion into half rings and crush or mince the garlic.
- Drizzle half of the honey over a parchment-lined baking sheet (or use more if cooking for more people). Keep enough space free at the edges so as to ensure the pastry will cover all of the honey.
- 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 sheet of 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.
- In a salad bowl, combine the mustard with the rest of the honey and the juice of one lemon wedge per person.
- Add the lettuce, the almonds and half of the fresh herbs, then toss well to combine with the dressing. Season to taste with salt and pepper.
- Place a large plate over the tart and carefully turn it over, so that the vegetables are facing upwards. Remove the parchment paper and discard.
- Crumble the feta 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.
