Blog

April 18, 2016

Recipes from our Kitchen Garden: Beetroot Tart

Famed British cook, Delia Smith, once described beetroot as a vegetable that is either loved or hated, and that “its lovers know of its earthy charm and delicious but distinctive flavour”. Those who fall into the latter camp with no doubt enjoy this recipe for a rustic beetroot tart from Head Sous Chef, Andrew Nicholson, at Singita Sweni Lodge.

Singita Sweni Lodge Beetroot Tart Recipe

Betacyanin, the magenta pigment that gives beetroot its colour, is a powerful antioxidant and, along with a high concentration of other nutrients, vitamins and minerals, means this ingredient has numerous health benefits. This superfood is grown right here in our kitchen garden, along with lots of other seasonal vegetables and herbs, like basil, radishes and spinach.

Singita Sweni Lodge Beetroot Tart Recipe

Beetroot Tart Recipe

At Singita Sweni Lodge, this dish is served with citrus goat’s cheese, toasted pistachios, a handful of rocket, and a pink peppercorn and honey dressing:

Ingredients – what you will need:

250g cooked whole beetroot, boiled and peeled
50ml red wine vinegar
2 tablespoons treacle sugar
The juice of 1 orange
1 sheet of puff pastry
1 sprig of rosemary
1 egg, whisked

Method – what to do:

1. Place the vinegar, orange juice, sugar and rosemary into a small pan and simmer over a very low heat for roughly 5 minutes or until you have a syrupy consistency. Allow to cool.
2. Scoop out 8 “balls” of cooked beetroot using a melon baller and place them into the vinegar and orange juice mixture. Coat the beetroot evenly with the syrup.
3. Place your puff pastry on a floured work surface. Using a round template (e.g. a tea cup, saucer or side plate) cut out a round piece of puff pastry. Remember the size of your template will determine the size of your tart!
4. Next brush the round of puff pastry with the egg wash and place on a greased baking tray.
5. Place your beetroot balls on top of the puff pastry, arranging them in a symmetrical pattern. Keep any left over vinegar and orange mix for plating.
6. Place the tray in a preheated oven at 180°C for ± 10 – 12 min or until the puff pastry is golden brown.
7. Remove from oven and allow to cool on a wire rack.

Looking for more meat-free recipes? Vegetarians will love this take on bobotie, a classic South African dish inspired by Cape Malay cuisine, and this crisp and crunchy yellow salad from Singita Castelton.

The post Recipes from our Kitchen Garden: Beetroot Tart appeared first on Singita.

Source: Singita

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Famed British cook, Delia Smith, once described beetroot as a vegetable that is either loved or hated, and that “its lovers know of its earthy charm and delicious but distinctive flavour”. Those who fall into the latter camp with no doubt enjoy this recipe for a rustic beetroot tart from Head Sous Chef, Andrew Nicholson, at Singita Sweni Lodge.

Singita Sweni Lodge Beetroot Tart Recipe

Betacyanin, the magenta pigment that gives beetroot its colour, is a powerful antioxidant and, along with a high concentration of other nutrients, vitamins and minerals, means this ingredient has numerous health benefits. This superfood is grown right here in our kitchen garden, along with lots of other seasonal vegetables and herbs, like basil, radishes and spinach.

Singita Sweni Lodge Beetroot Tart Recipe

Beetroot Tart Recipe

At Singita Sweni Lodge, this dish is served with citrus goat’s cheese, toasted pistachios, a handful of rocket, and a pink peppercorn and honey dressing:

Ingredients – what you will need:

250g cooked whole beetroot, boiled and peeled
50ml red wine vinegar
2 tablespoons treacle sugar
The juice of 1 orange
1 sheet of puff pastry
1 sprig of rosemary
1 egg, whisked

Method – what to do:

1. Place the vinegar, orange juice, sugar and rosemary into a small pan and simmer over a very low heat for roughly 5 minutes or until you have a syrupy consistency. Allow to cool.
2. Scoop out 8 “balls” of cooked beetroot using a melon baller and place them into the vinegar and orange juice mixture. Coat the beetroot evenly with the syrup.
3. Place your puff pastry on a floured work surface. Using a round template (e.g. a tea cup, saucer or side plate) cut out a round piece of puff pastry. Remember the size of your template will determine the size of your tart!
4. Next brush the round of puff pastry with the egg wash and place on a greased baking tray.
5. Place your beetroot balls on top of the puff pastry, arranging them in a symmetrical pattern. Keep any left over vinegar and orange mix for plating.
6. Place the tray in a preheated oven at 180°C for ± 10 – 12 min or until the puff pastry is golden brown.
7. Remove from oven and allow to cool on a wire rack.

Looking for more meat-free recipes? Vegetarians will love this take on bobotie, a classic South African dish inspired by Cape Malay cuisine, and this crisp and crunchy yellow salad from Singita Castelton.

The post Recipes from our Kitchen Garden: Beetroot Tart appeared first on Singita.

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