Vegetarian? Yes Please

Who said being a vegetarian meant being boring? Whilst I love to cook meat for my family and friends, I am a confirmed vegetarian since the day I was born (thanks mum, you have given me a habit for life!). As a result, I am always on the look out for interesting, tasty (and somewhat) healthy recipes to keep me happy, not to mention alive. This particular recipe is one of my favourites, and is versatile as a starter or as a main meal. You can mix it up by using figs instead of beetroot, or blue cheese instead of goats cheese. Easy Peasy!






Caramelised Beetroot and Goats Cheese Tart

Cooking Time

45 minutes 

Ingredients (serves 6)

• 2 sheets frozen puff pastry, partially thawed
• 1 egg yolk
• 3 medium beetroot
• 3 x 5cm long pieces lemon rind
• 2 tablespoons olive oil
• 1 cinnamon stick
• 1/4 cup balsamic vinegar
• 1/2 teaspoon sea salt
• 2 tablespoons caster sugar
• 70g baby rocket
• 2 tablespoons white balsamic vinegar
• 1/3 cup walnuts, toasted, chopped
• 150g goat’s cheese 

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2. Using a 10cm round cutter, cut 3 rounds from each pastry sheet. Place pastry on prepared tray. Combine egg yolk and 2 teaspoons cold water in a bowl. Brush pastry with egg yolk mixture. Bake for 10 minutes or until golden and puffed.
3. Meanwhile, wearing rubber gloves, peel each beetroot. Cut into 1cm batons. Bring a medium saucepan of water to the boil over high heat. Add lemon rind and beetroot. Cook for 6 minutes or until beetroot is almost tender. Drain. Discard lemon rind.
4. Heat half the oil in a frying pan over medium heat. Add beetroot. Cook, gently stirring, for 2 to 4 minutes. Add cinnamon stick, balsamic vinegar, salt and sugar. Cook, stirring, for 10 minutes or until beetroot is caramelised and tender.
5. Place rocket, vinegar, walnuts and remaining oil in a bowl. Toss to combine.
6. Gently press centre of each pastry round to make an indent. Top each pastry round with beetroot mixture. Sprinkle with goat's cheese. Transfer to plates and season with salt and pepper. Top with rocket mixture. Serve.