With a herby vinaigrette
Savory version of a classic dessert
Cut the tops from the beetroot, place into a roasting tray and bake for 30-45 minutes at 180 degrees. Allow to cool then pull the skins off (wearing gloves is recommended). Cut in half and leave to one side.
Put the cumin, sugar, honey, and vinegar into a heavy based (preferably non stick) frying pan then bring to the boil - allow to simmer gently for 10 minutes then allow to cool.
Arrange the beetroot flat side down in the pan on top of the sugar mixture. Roll out the puff pastry to 0.5cm thick and place on top of the beetroot.
Bake in a pre-heated oven at 200 degrees for 15-20 minutes until the pastry is golden. Whilst cooking, thinly slice the spring onion.
Once cooked, leave for 5 minutes and then carefully place a plate slightly bigger than the pan on top and flip the pan over, carefully slide the tarte off.
Crumble over the cheese and sprinkle the spring onions. Add a touch of orange zest to finish if you like. Enjoy!
Leave the tarte to cool for around 15 minutes, then turn it out by placing a plate on top and flipping it over.
Recipe by Mark Price, Groobarbs Field Kitchen