Beetroot tarte tatin

High fibre

Ingredients

• 6 small pre-cooked fresh beetroots thickly sliced
• 1 sheet thawed frozen puff pastry
• 8 basil leaves
• 50 grams crumbled feta cheese
• 1 tablespoon brown sugar
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 15 grams butter
• 1 tablespoon crushed walnuts

Method

Preheat the oven to 200C fan forced.

Grease a 24 cm pie tin.

Add butter, sugar, vinegar and beetroot to a heavy based fry pan and simmer and stir for approximately 15 mins until the liquid is thick.

Beetroots may crumble and the sauce caramelises.

Let cool.

Place the beetroot into the pie dish and top with pastry.

Bake for approximately 25 minutes until the pastry is golden and puffed.

When ready remove from oven and let cool for 10 minutes before turning out onto a serving plate.

Top the beetroot with basil leaves, crumbled feta and walnuts.

Tip: if your hands become stained from the beetroot, try rubbing them with the juice of half a lemon.

Nutrition

Type	Quantity
Fiber	5g

Low fibre

Ingredients

• 6 small pre-cooked fresh beetroots thickly sliced
• 1 sheet thawed frozen puff pastry
• 8 basil leaves
• 50 grams crumbled feta cheese
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 15 grams butter

Method

Preheat the oven to 200C fan forced.

Grease a 24 cm pie tin.

Add butter, sugar, vinegar and beetroot to a heavy based fry pan and simmer and stir for approximately 15 mins until the liquid is thick.

Beetroots may crumble and the sauce caramelises.

Let cool.

Place the beetroot pieces into the pie dish and top with pastry.

Bake for approximately 25 minutes until the pastry is golden and puffed.

When ready remove from oven and let cool for 10 minutes before turning out onto a serving plate.

Top the beetroot with basil leaves and crumbled feta.

Tip: if your hands become stained from the beetroot, try rubbing them with the juice of half a lemon.

Nutrition

Type	Quantity
Fiber	3g