Reminiscing about my past and childhood was perhaps a preordained conniver of nature to make me think about beetroots. When I think back about my childhood I often remember the humble beetroot. The thinly sliced root was regularly part of our Salads that we would savour during its peak season.
These rather bold bulbs were carefully concealed and rarely made their presence aware often being neatly tucked in the famous vegetable cutlets or chop, where the few fine stands & chunks of this root would grace the rest of the ingredients with their magnificent glorious colour.
Strangely enough this root somehow was not very popular in the many East & South Asian destinations my sojourn took me to, So you can imagine my delight when I realised that my adopted home Australia has a very fond love affair with the same root that it even makes its presence felt in all its mighty glory in the Cheese Burger that they serve at the Macca’s.
Now this king of roots features as a regular in my cooking. Beetroot is ubiquitous in my kitchen from salads to soups & finds its way even in the vegetable pulao.
Imagine how easily it adds a natural colour to my cooking and interestingly my boys never whine or complain about it. Literary my boys grew up with beetroot being part of their toddler’s meal, as I would mash and Puree them. I also have a very cute video of my younger one pouring the Puree all over his torso sitting in his baby chair that looks like he’s covered in ketchup or even gory blood. So I suppose they somehow connect with this root & fancy the colour.
Having them in a tart was quite a novel idea for them along with Creamy pumpkin soup with cashew cream. It definitely paired well.
Now this particular tart was raised up a notch when I decided to swap the regular plain flour for the pastry with LSA ( Linseed sunflower and Almond meal ). I loved the nutty and gritty taste of the meal.
This recipe has been adapted from Sugar et al.
For me, the best thing about this recipe is, that you can create beautiful, heathy and an attractive dish without spending hours or becoming frazzled in the kitchen.
This lovely beautiful gorgeous root certainly deserves more appreciation that what I could accede to it, and posting this recipe is my way to pay my humble gratitude to this king of roots.
- For the pastry
- 2 cups LSA ( linseed, sunflower and almond meal)
- 1 egg
- 1/4 cup butter
- For the filling
- 2 large beetroot and coarsely grated
- 1 tbsp. olive oil
- 1 small red onions thinly sliced
- 2 to 3 tbsp balsamic vinegar
- 2 tsp thyme leaves
- 1 tbsp brown sugar
- 150g smooth ricotta / paneer crumbled
- 2 eggs, lightly beaten
- 150ml lite sour cream
- For the pastry,
- Combine LSA, egg and butter together. Grease a springform tart pan. Spread the mixture and bake for 10 minutes in a preheated of 180′ C. Remove and let it cool down.
- Now heat oil in a pan. Add onions and fry until they are translucent and now add beetroot, vinegar, thyme, brown sugar. Simmer and cook for 5 to 7 minutes till they are tender. Remove from heat and let it cool down.
- Spread the beetroot mixture over the tart base, sprinkle the panner or ricotta cheese. Whisk egg and cream together, pour them into the tart case. Bake for 35 minutes or until set. Slice and serve them with baby spinach leaves and creamy pumpkin soup.
Now in addition to what’s on this page, I have few more recipes for you to dive in & discover with this humble king of roots- Go ahead & see what tickles your fancy.