Tag Archives: beets

We got the beet

14 Jan

A slice of tarte with small dark purple beets and chunks of parsnip.

Despite being known as an advocate of nose-to-tail eating, in his most recent program, Hugh Fearnley-Whittingstall (my favorite British celeb chef, eat your heart out Jamie Oliver) decided to spend the summer as a vegetarian.  The River Cottage Veg series documented his journey and when I saw River Cottage chef Gil cook up a savory baby beetroot tarte tatin, I knew I had to try it.

The first time I fixed the beet tarte wasn’t without incident; when I went to return the skillet to the oven after adding the puff pastry, I grabbed the skillet handle with my bare hand.  Here’s a tip: don’t do that.  Not only do you feel like an idiot, but your hand hurts like hell for the duration of the party you were making the beet tarte for.  Thankfully, it wasn’t anything an ice-pack, liquid lidocaine, and some gin couldn’t fix.  And the tarte turned out well.  We were having a holiday feast with Middle Eastern food so the tarte was served sliced, drizzled with a tahini-yogurt dressing and sprinkled with chopped parsley and crumbled feta.

A slice of tarte with small dark purple beets and chunks of parsnip.

Yesterday’s lunch was leftovers of a parsnip and beetroot adaptation of the tarte.  I cooked it following the same directions and Nate made a dijon mustard vinaigrette.  Next time I might top it with this sweet-tart fresh mint sauce from Lynn Rosetto Kasper instead.  If you want to make a baby beetroot tarte tatin (with or without parsnips), I have a few tips:

  • Gas mark 5/190 degrees Celsius is roughly 375 degrees Fahrenheit
  • You can easily use frozen puff pastry instead of the homemade stuff (I did. Shhh, don’t tell…)
  • Don’t grab the hot skillet without an oven mitt!