The strong colour and
natural sweetness of beetroot is very interesting to use as a tart filling.
1. Peel and cut
beetroot into chunks, cook in a little water until soft. Blend into puree,
season with a little balsamic vinegar, a pinch of salt, cinnamon or curry
powder.
2. Bake a sheet of
short crust pastry or puff pastry, laid another tray on top to keep flat, until
golden.
3. Spread beetroot
puree on pastry, brighten up with a green salad on top.
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