Beetroot Tarte

Ingredients for the vinaigrette

• Green tops from a few spring onions, finely chopped
• 1 tsp English mustard
• 1 tbsp cider vinegar
• 5 tbsp rapeseed or olive oil
• 1 tbsp finely chopped parsley

Make the vinaigrette by placing all the ingredients in a clean jam jar and give it a good shake.

Ingredients for the tarte gutts

1 tbsp olive oil

5 tsp earth balance

Approximately 2cups or 1 lb baby beetroot (no bigger than a golfball), scrubbed

1 tbsp soft brown sugar

1 tbsp cider vinegar

Sea salt and freshly ground black pepper

Vegan puff pastry (if you want to make your own- here is a great recipe for homemade vegan puff pastry)

http://vegetalion.blogspot.com/2010/05/fast-easy-homemade-vegan-puff-pastry.html

1. Heat the oil and butter in a frying pan large enough for all the beetroot to sit snugly, add the beetroot and toss to coat in the oil and earth balance. Add the sugar and vinegar, season and taste, adjusting the vinegar and sugar if necessary.
2. Cover the pan with foil and place in an oven preheated to 375 degrees for approximately 30-40 minutes or until the beetroot are tender.
3. When the beetroot are cooked remove from the oven and arrange the beets neatly in the pan. Roll out the pastry and cut a circle a little larger than the pan. Carefully place the pastry over the beetroot tucking the excess pastry into the pan. Return to the oven and cook for 20-25 minutes until golden and puffed up.
4. When the tart is ready remove from the oven and leave to rest for a few minutes.
5. To serve place a large plate over the pan and carefully, but quickly, turn upside down, remove the pan and pour over the vinaigrette.

EAT!!!!!!!!!! :)