Begin by roasting the beetroot, wrap in foil and cook on a baking tin for approximately 30 mins at 180 0c until they are just tender but not soft.
Peel the beetroot and cut into quarters.
Heat the oil and butter in a 9 inch/ 20 cm oven proof frying pan and add the beetroot.Coat in the oil before adding the sugar and vinegar and season. Cover and cook for a further 10 minutes in the oven.
Arrange the beetroot in the pan so that it fits tightly.
Roll out the pastry and cut a circle slightly larger than the frying pan, place the pastry on top of the beetroot and tuck the excess down the sides of the pan.
Cook for 20/25 minutes until golden and puffed up.
Make the dressing by whisking the ingredients together .
Allow the tart to rest for ten minutes before turning upside down on a serving plate. Sprinkle with the lemon zest.
Drizzle under half the dressing over the tarte tatin and crumble over goats cheese or feta. Reserve the rest of the dressing for salad leaves.