Beetroot & Marmite tart tatin
Prep
20 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
30 min
Serves
4
Skill
Ingredients
- 4 medium-sized beetroot
- 2 tbs manuka honey
- ¼ cup (60mls) balsamic vinegar
- 3 tsp Sanitarium Marmite
- 50g margarine
- 7 thyme sprigs
- ½ cup (70g) walnuts pieces
- 6 sheets filo pastry
- 150g feta cheese, crumbled
- ½ cup Greek yogurt
- 2 tbs chopped chives
- ½ lemon, juice of
- To garnish, fresh herbs
Nutrition per serving
1400 kJ
energy kj
10 g
protein
6 g
saturated fat
3.8 g
dietary fibre
25 g
carbohydrate
17 g
sugars
553 mg
sodium
Method
- Preheat oven to 180°C (fan bake). Trim leaves and roots from beetroot. Boil beetroot in saucepan of water for 10 minutes, until just tender. Allow to cool, then peel away skins. Cut cooked beetroot into 1 cm thick slices.
- Place a medium sized heavy oven-proof frying pan over a low heat. Add the honey, balsamic vinegar, two tablespoons water and Sanitarium Marmite into the pan with the margarine. Pick the thyme leaves from 6 stalks and add. Remove from the heat and stir. Arrange the walnut pieces over the bottom of the pan.
- Arrange beetroot slices on top of the melted honey mix, working from the edge to the center in a spiral pattern. Season to taste with freshly ground black pepper.
- On a dry surface lay a sheet of the filo pastry and brush or spray lightly with olive oil. Lay another sheet on top and spray with oil. Repeat with all the sheets. Carefully lift and place it on top, tucking the edges down into the pan. Put the whole pan into the preheated oven for about 25-30 minutes or until the pastry is golden.
- While cooking, mix together in a small bowl the feta, yogurt, chives and lemon juice with a fork or in a blender, until well mixed. Season to taste.
- Once cooked, use a knife to loosen the pastry from the sides of the pan. Place an upturned plate over the frying pan (it should be bigger than the pan) and holding the two together, flip the lot over. Leave it for 30 seconds to let the sauce mostly fall from the pan on to the plate, then slowly lift the pan. Serve by the wedge while still warm, with a spoonful whipped feta on top.
- 4 medium-sized beetroot
- 2 tbs manuka honey
- ¼ cup (60mls) balsamic vinegar
- 3 tsp Sanitarium Marmite
- 50g margarine
- 7 thyme sprigs
- ½ cup (70g) walnuts pieces
- 6 sheets filo pastry
- 150g feta cheese, crumbled
- ½ cup Greek yogurt
- 2 tbs chopped chives
- ½ lemon, juice of
- To garnish, fresh herbs
Nutrition per serving
1400 kJ
energy kj
10 g
protein
6 g
saturated fat
3.8 g
dietary fibre
25 g
carbohydrate
17 g
sugars
553 mg
sodium
- Preheat oven to 180°C (fan bake). Trim leaves and roots from beetroot. Boil beetroot in saucepan of water for 10 minutes, until just tender. Allow to cool, then peel away skins. Cut cooked beetroot into 1 cm thick slices.
- Place a medium sized heavy oven-proof frying pan over a low heat. Add the honey, balsamic vinegar, two tablespoons water and Sanitarium Marmite into the pan with the margarine. Pick the thyme leaves from 6 stalks and add. Remove from the heat and stir. Arrange the walnut pieces over the bottom of the pan.
- Arrange beetroot slices on top of the melted honey mix, working from the edge to the center in a spiral pattern. Season to taste with freshly ground black pepper.
- On a dry surface lay a sheet of the filo pastry and brush or spray lightly with olive oil. Lay another sheet on top and spray with oil. Repeat with all the sheets. Carefully lift and place it on top, tucking the edges down into the pan. Put the whole pan into the preheated oven for about 25-30 minutes or until the pastry is golden.
- While cooking, mix together in a small bowl the feta, yogurt, chives and lemon juice with a fork or in a blender, until well mixed. Season to taste.
- Once cooked, use a knife to loosen the pastry from the sides of the pan. Place an upturned plate over the frying pan (it should be bigger than the pan) and holding the two together, flip the lot over. Leave it for 30 seconds to let the sauce mostly fall from the pan on to the plate, then slowly lift the pan. Serve by the wedge while still warm, with a spoonful whipped feta on top.