Purple food is apparently set to be a big trend for 2017 (I know, who knew?)
And while, right now, I’m unlikely to find myself with time to whip these up (Sonny Jim has just cut his first tooth AND figured out how to pull himself up!) these recipes are just too lovely looking not to share.
Dan Doherty, Chef Director of Duck & Waffle has partnered with Love Beetroot to launch their Don’t Skip A Beet campaign (www.lovebeetroot.co.uk) by creating unique sharing plates showcasing the versatility of beetroots and how it adds a new vibrancy to a meal.
And here are two of them…
Valentine’s (be my) baby beetroot tarte tatin, honey & thyme, cheddar pastry
- 300g puff pastry
- 60g grated strong cheddar cheese
- 3x 180g baby beetroot, each one halved
- Sprig thyme
- 80ml honey
- 80ml balsamic vinegar
- Sea salt
- Black pepper
- Drizzle olive oil
- 100g soft goats cheese
- Handful watercress leaves
- First, unroll the puff pastry. On one half, sprinkle the grated cheddar cheese, keeping 2cm from the edge. Fold over and press down the edges.
- Take a rolling pin and gently roll the pastry so it begins to flatten. Fold in half, then in half again, and pop in the fridge to firm up, approx. 30 minutes.
- Once the pastry has firmed, roll out again, so it’s back to its original size.
- Preheat your oven to 190 degrees.
- Take the pan you will use (8-10inch recommended) for your tatin, and put on a medium heat.
- Add the olive oil, and then the beetroots and sauté together with the thyme for 4-5 minutes, allowing them to get a little colour.
- Give a good stir, and add the honey, balsamic vinegar, salt and pepper. Once bubbling, reduce on a high heat until it’s a glaze.
- Lay your sheet of cheesy pastry over the top and tuck in the edges to make it snug.
- Put the pan in the oven for 20 minutes, until the pastry is golden brown.
- When ready, take out and let cool as it is for 20 minutes.
- Place a plate on top of the pan and carefully turn over allowing the tart to come out.
- Slice the goats cheese and lay on the tart, then cut into 6 slices and garnish with watercress leaves to finish.
Sweet chili beetroot & ricotta filo tarts, nigella seeds
- 4 sheets Filo pastry
- 4 sweet chili beetroots, cut into 1/2cm pieces
- 3 tablespoons ricotta
- Pinch chives, finely chopped
- Pinch nigella seeds
- 50g grated parmesan
- 1 egg
- 20g melted butter
- Sea salt
- Black pepper
- Olive oil
- Preheat your oven to 180 degrees.
- To make the tart mix, in a bowl add the beetroot, ricotta, egg, chives, nigella seeds and half the Parmesan and mix together. Season with salt and pepper.
- Butter 4 ramequins and set aside for later.
- Flatten the filo sheets and brush each one with melted butter.
- Fold over itself so it’s half the size, then brush with butter again.
- Rustically put each one into a ramequin, pushing down so it’s touching the bottom.
- Divide the mix between each case.
- Sprinkle the rest of the Parmesan over each one and put in the oven for 10-12 minutes.
- When ready, drizzle with olive oil and either serve in the pots or lift out so it’s released from the pot.