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TATIN OF SWEET BEETS AND GINGER
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TATIN OF SWEET BEETS AND GINGER
This is great served with sour cream
I love this vegetable. It is gaining in popularity all the time but many of us still have childhood memories of Sunday salad at Gran’s with a dish of beetroot laced with malt vinegar. In the 21st century beetroot moves on grows up and has become a very trendy ingredient. It’s colourful, sophisticated, and nutritious and with versatility that gives it new universal appeal. Don’t be afraid of cooking it in all sorts of ways, and again go beyond rumours of a pan on the boil for hours and stains impossible to clean.
Beetroot can be baked, stir fried in minutes, used as a sweet ingredient in deserts, cooked and served hot or cold. It’s perfect in a salad dish with vinaigrette or lemon juice and olive oil. Wonderful in a chutney or serve as a warm coleslaw along with crumbled goats cheese or marinated feta, pickled or juiced for an energy drink packed with nutrients.
Then there’s risi bisi, spicy salsa or as a rich soup such as the traditional Eastern European soup, Borscht laced with lots of Gin. Nothing is wasted and the leaves make a colourful addition to green salads or cooked like spinach.
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Ingredients |
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Serves 4-6
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For the pastry
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175g plain flour
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55g rice flour
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115g butter, chilled and diced
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1 medium egg
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For the filling
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675g beetroot, peeled and cut into 2cm dice
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45g butter
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110g caster sugar
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4 pieces stem ginger, drained and finely chopped
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2 dessert apples, peeled, halved, cored and cut into 2cm dice |
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1. To make the pastry, place the flours and butter in a food processor and whiz until the mixture resembles fine breadcrumbs. Pulse in the egg and enough cold water to bind the dough together. Pat the dough into a flat disc, wrap in cling-film and chill for 30 minutes.
2. Preheat the oven to 200C, Gas mark 6.
3. Place the beetroot, butter and sugar in a shallow pan and barely cover with cold water. Cover and bring to the boil and simmer rapidly for approx. 25/30 minutes until the beetroot is tender (adding extra water if the pan becomes dry early on) Towards the end of cooking remove the lid (most of the water should be evaporated) allow the beetroot to glaze in the butter and sugar left in the saucepan. Add the apples and ginger to the pan and toss together. Spoon the mixture into a 9 inch shallow, round cake tin.
4. On a lightly floured surface roll out the pastry until it is large enough to lie as a blanket over the beetroot mixture. Carefully lift the pastry and place on top of the beetroot mixture; roughly trim the edges and tuck inside the tin.
5. Bake for 20-25 minutes or until pastry is golden and cooked. Allow to cool for a few minutes.
6. Carefully turn out onto a serving plate and dust lightly with icing sugar just before serving.
1.To make the pastry, place the flours and butter in a food processor and whiz until the mixture resembles fine breadcrumbs. Pulse in the egg and enough cold water to bind the dough together. Pat the dough into a flat disc, wrap in cling-film and chill for 30 minutes.
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