This is a cheat’s beet tart. Try using beetroot from the tin, or you can cook parboiled baby beets if you like. Adding a tangy dressing with a hint of honey and orange and a few strips of crispy Parma make this dish restaurant quality.
- 40g butter
- 2 red onions, sliced thinly
- 2 large tins (or 820g) baby beets, drained, reserve
- ½ cup liquid
- ½ cup balsamic vinegar
- ¼ cup brown sugar
- 1 tsp fresh thyme leaves
- Sea salt and cracked pepper
- 1 cup crème fraîche
- 1 tbsp liquid honey
- 1 tsp orange zest, plus 2 tbsp juice
- 6 savoury pastry shells (I used ready-rolled pastry, lined individual tart tins and baked till golden, but you could use quality store-brought ones. Pastry shells can be made in advance and stored in an airtight container)
- 6 slices Parma ham, baked for 5-8 minutes until crispy
- Rocket leaves, to serve
- Heat the butter in a medium saucepan and cook the onions over a gentle heat for 5 minutes until softened and fragrant.
- Add the beets (cut the larger ones into quarters or halves), balsamic vinegar, brown sugar, thyme, seasoning and reserved liquid. Simmer for 8-10 minutes until syrupy and glossy. Cool, cover and chill until required.
- For the dressing, simply whisk crème fraîche, honey, orange zest and juice until smooth and pourable.
- When ready to serve the tarts, preheat the oven to 180ºC and line a tray with baking paper.
- Arrange the tartlet shells on the tray and divide the beetroot and onion mixture between the tarts. Bake for 10-15 minutes till pastry is golden and beets hot.
- Serve on warmed plates garnished with Parma ham and rocket leaves. Spoon over dressing to finish.
Take a look at this smoked chicken rice salad with curried mango dressing recipe here.