Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 08/10/24. See terms.
Join now
Photo of Beetroot and eschalot tarte tatin by WW

Beetroot and eschalot tarte tatin

17
Points®
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
4
Difficulty
Moderate
Serve your guests a purple dinner! Bursting with bright colours and rich earthy flavours, beetroot is the winner in this tarte tatin.

Ingredients

Beetroot

3 large, raw

Balsamic vinegar

½ cup(s), (125ml)

Caster sugar

⅔ cup(s), (150g)

Cloves

4 whole

Cinnamon quill

1 whole

Eschalot(s)

3 whole, thinly sliced

Reduced-fat puff pastry

1 sheet(s), just thawed

Reduced-fat ricotta cheese

40 g

Rocket

½ cup(s), (15g)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 40 minutes or until tender. When cool enough to handle, peel and cut into 1cm-thick slices.
  2. Meanwhile, place vinegar, ⅓ cup (80ml) water, sugar, cloves, cinnamon and eschalots in a 22cm (base measurement) ovenproof frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer for 10 minutes or until mixture thickens. Remove from heat. Discard cinnamon and cloves.
  3. Arrange beetroot over eschalot mixture in pan. Cover with pastry, tucking edges into sides of pan. Bake for 30 minutes or until pastry is golden and crisp. Set aside for 5 minutes. Carefully pour off any liquid and invert onto a serving platter. Top with ricotta and rocket. Sprinkle with pepper to serve.

Notes

SERVING GUGGESTION: Steamed asparagus and baby carrots, drizzled with olive oil.

You might like

You might like