I have had a *slight* obsession with beetroot (again) these last few weeks. My poor husband has gone from not touching beetroot to tasting here and there, to thoroughly enjoying THIS dish to “enough with the beetroot…PLEASE!!!”
I have baked, roasted, pickled and juiced beetroot in all weird and wonderful ways, with all types of combinations. Out of all my experiments with beetroot, I have to say that, apart from beetroot juice, this Beetroot, Bacon & Goat’s Cheese Tarte Tatin was my favorite and will definitely make a reappearances on my dinner table.
Now…before we get right into the recipe, let’s examine why these little balls of red (sometimes yellow, sometimes white, sometimes stripped) happiness is so good for you.
The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet.
If you’re considering beetroot as one of your 5-a-day, it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fiber.
Researchers have known for some time that juice may help lower blood pressure, but in 2010 UK researchers revealed that nitrate is the special ingredient in beetroot which lowers blood pressure and may help to fight heart disease.
People with very high blood pressure can end up being on multiple tablets, so a more natural approach could prove popular if the initial research results are confirmed.
Drinking beetroot juice increases blood flow to the brain in older people, which may be able to fight the progression of dementia, a 2010 study suggested.
Beetroot contains high concentrations of nitrates, which are converted into nitrites by bacteria in the mouth. Nitrites help open blood vessels in the body, increasing blood flow and oxygen to places lacking in oxygen.
Beetroot, Bacon & Goats Cheese Tarte Tatin
serves 2 – 3
½ Roll Today’s Puff Pastry
3 tbsp brown sugar
1 tbsp butter
4 medium sized beetroots, cooked and thickly sliced into rounds
4 pieces streaky bacon, cut into quarters
¼ packet Goats Cheese
Fresh Thyme, roughly chopped
Preheat oven to 180°C
Roll out the puff pastry on a floured surface, cut slightly bigger than the pan you using to bake the tarte tatin in.
Add sugar and butter to a small, non stick pan, place over medium, heat and let caramelize. Swirl around the pan to ensure the entire bottom of the pan is coated in caramelized sugar
Remove from heat, place beetroot rings over the bottom of the pan, creating a nice even layer.
Place the pieces of bacon over the beetroot, season with black pepper and sprinkle with thyme.
Cover with puff pastry, tucking in the sides so the puff pastry fits snug in the pan.
Bake for 35 – 40 minutes until pastry is golden brown.
While still hot, carefully flip the pastry onto a plate, top with goat’s cheese that is just roughly broken up and season with salt and black pepper.
Serve hot or cold.
I added a little onion marmalade, you can find the recipe here, and drizzled with balsamic reduction.