Candy Cane Beetroot Upside-Down Tart

Name: Candy Cane Beetroot Upside-Down Tart with feta, fresh herbs & zesty arugula salad
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Candy cane beetroot; 2 piece Red onion; 1 sachet(s) Dried thyme; 1 roll(s) Puff pastry; 1 piece Garlic; ½ piece Lemon; 8 milliliters Crema di balsamico; 60 g Arugula & lamb's lettuce; 10 g Dill, mint & flat leaf parsley; 40 g Salted almonds; 50 g Feta; 4 teaspoon Honey [or plant-based alternative]; 2 teaspoon Mustard; to taste Salt and pepper

with feta, fresh herbs & zesty arugula salad

View our plans

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.

Tags:

Veggie

Allergens:

Tarwe

•Zwaveldioxide en sulfiet

•Amandelnoten

•Pinda's

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3854 kJ

Calories921 kcal

Fat53.8 g

Saturated Fat24.6 g

Carbohydrate83.9 g

Sugar24.7 g

Dietary Fiber10.1 g

Protein21.7 g

Salt1.7 g

Potassium126.6 mg

Calcium23 mg

Iron0.2 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

•Baking Sheet with Baking Paper

•Salad Bowl

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.