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Sunday, October 11, 2009

Beetroot tart with horseradish cream

Beetroot Blind bake a shortcrust pastry case in a shallow container such as a quiche dish.
Cook 4 medium beetroot, peel and grate.
Peel and chop two large onions, fry until caramelized but still soft. Mix with the grated beetroot.
Beat two eggs with a little milk. Season with salt and pepper and mix with other ingredients.
Add to pastry case and top with grated parmesan cheese.
Cook at 180°C/350°F/gas mark 4 until set.

Mix horseradish sauce with an equal volume of creme fraiche (or plain yoghurt if you're on a health kick).

Serve beetroot tart warm with the horseradish cream and salad.


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