Tarte tatins historically are made with apples and served as a dessert; the dish was invented by the Tatin sisters whose failed apple tart was salvaged by serving it upside down et voila it was a resounding success, if only all our cooking disasters could turn into a classsic dish!

This recipe for a beetroot tarte tatin was adapted from The River Cottage Veg Everyday Cook Book and  the hit dish from last weeks Natural Pantry Lunch, we managed a quick photo of one before all were devoured!

It does seem that as we progress through the years we fall in love with beetroot, it has definitely crept up into my top three vegetables. No longer does it have to be that vinegary bitter version that we were all subjected to years ago. Slowly roasted, beetroot is a delicious soft, earthy vegetable, which combines here with flaky puff pastry and a maple syrup, thyme and lemon dressing to create a savoury tarte tatin to serve with a little salad and goats cheese for a wonderful lunch.

Beetroot is an excellent source of folate, important in pregnancy and a very good source of the antioxidants manganese and vitamin C as well as potassium and fibre.

Here is the rest of that menu from this months Natural Pantry Lunch – thanks to all who came.

Prosecco with rosehip cordial

Cavolo Nero, ginger and wheatberry soup

or

Tomato, cumin and preserved lemon quinoa salad 

Beetroot tarte tatin with goats cheese and a dressing of maple syrup, lemon and thyme

or

Puy lentils, roasted red pepper, black olive with parsley pesto and griddled haloumi

Gluten free warm chocolate and olive oil cake with plum mascarpone

or

Cinnamon yoghurt pannacotta with rhubarb and orange compote and a sloe gin syrup.

Elderflower and lemon tea

Hoping you can make the next one  Friday  5th April