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Recipe »Roasted Golden Beetroot Tart«

Food photographer Lauren Caris Short created four quick and refreshing »Golden Theme« recipes for sisterMAG No. 49, that you can recreate at home. Find here the free download for the Roasted Golden Beetroot Tart.

Download (PDF, 3 MB)

sisterMAG No. 49 / June 2019
Issue 6/2019

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Roasted Golden Beetroot Tart

Ingredients:

  • 1 sheet vegan puff pastry
  • 6-7 tbsp onion jam
  • 200g Yellow Beetroot
  • 200g Fresh Asparagus
  • 1tbsp Almond Milk
  • 1-2 tbsp mixed seeds

Für topping: 

  • Fresh greens
  • Fresh peas
  • Fresh Red Beetroot

Steps: 

  1. Preheat the oven to 180°C. Drizzle the yellow beetroot with a little olive oil, season with salt and pepper and wrap in tin foil. Bake for 30-40 minutes until soft. Allow to cool then chop into chunks.
  2. Unroll the puff pastry sheet and place on a baking sheet lined with baking paper. Score the pastry with a knife all the way around about 1cm in from the edges to create a border. Be careful not to cut the pastry all the way through. Brush the border with the almond milk and sprinkle on the mixed seeds.
  3. Spread the onion jam onto the pastry inside the border, then place the asparagus on top, followed by the golden beetroot chunks.
  4. Bake for 30 minutes until the pastry is golden.
  5. Top with fresh greens, fresh peas and some raw slices of red beetroot for a sweet crunch.