As you may be aware, this is my third post on beets. My third vegetarian post on beets. When I set out to do this bog I had no idea how many vegetarian recipes I was going to post. Perhaps it’s due to the featured dishes flavour profile or maybe it’s that I’m more inclined at trying new dishes with vegetable sides versus meats. It’s taken me a long time to become comfortable with cooking most types of meats. Regardless, I’m happy this vibrant root vegetable is making its way into flavourful dishes for me to share with you.
This dish is simple and most of the cooking is done in the oven. My only suggestion is to wear gloves when you’re peeling the beets; my hands were stained for days.
Slightly adapted from Donna Hay Magazine, Issue 75
600 gr (1.3 lbs) golden baby beets, washed and trimmed
600 gr (1.3 lbs) red baby beets, washed and trimmed
1 cup malt vinegar
2/3 cup sugar
2 tbsp extra virgin olive oil
sea salt and fresh ground black pepper
1/3 cup vincotto or balsamic glaze*
1 tbsp unsalted butter, chopped
1 sheet frozen puffed pastry, thawed (I used one package of Tenderflake puffed pastry)
114 gr goat’s cheese (chèvre preferably and this works out to one small package), crumbled
Small handful of baby arugula
Preheat the oven to 400° F. Place the golden beets and red beets in separate small ovenproof dishes. Mix to combine the vinegar, sugar, oil, salt and pepper and pour over the beets. Cover each dish with aluminium foil and roast for 50 minutes, or until beet are tender. Remove foil and cook for another 10 minutes. Peel beets while they are still warm and slice into 1/5″ (5mm) rounds. Set aside.
Heat the vincotto/glaze and butter in a 23 cm (9″) non-stick frying pan over medium heat. Bring to a boil and cook for 2 minutes. Remove from heat and place the beet slices across the bottom of the frying pan. Roll out the pastry and cut a 23 cm (9″) circle and place on top of the beets, tucking the pastry in around the edges.
Bake for 30-35 minutes or until pastry is puffed and golden brown. Carefully invert onto a serving dish, top with crumbled goat’s cheese and a handful of baby arugula.
* Vincotto or balsamic glaze will be found in the vinegar section if your local grocer carries it. I used fig balsamic glaze and it worked well.