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Waitrose Bunched Beetroot500g
500gItem price
£2.10Price per unit
£4.20/kgTara Wigley's pastries make a gtreat stand-alone main – served with a rocket salad or cooked greens – or they can be cut into quarters to serve as a snack.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Place the beetroot on a baking tray and roast for about 1 hour, until tender. Timing can vary depending on the size of the beetroot. Remove from the oven and, once cool enough to handle, peel off (and discard) the skins. Cut the beetroot into 5mm slices, then place in a bowl with 2 tsp oil, 2 tsp chopped thyme, 1/2 tsp salt and a good grind of black pepper. Mix to combine and set aside.
As the beetroot roasts, cut away the top of the head of garlic, exposing the cloves. Drizzle with ½ tsp oil, wrap in foil and place on the tray with the beetroot for 45 minutes until completely tender.
When the garlic is cool enough to handle, squeeze the cloves into a bowl or small processor. Add the soft cheese, cumin seeds, the remaining 3 tsp thyme, 1/4 tsp salt and some black pepper. Mash with a fork or process until the cloves disintegrate. Chill in the fridge until ready to use.
Prepare the puff pastry. On a flour-dusted work surface, cut the sheet of pastry into 4 rectangles, about 12x17cm each. Prick all over with a fork, place on a baking tray lined with baking parchment, then cover and chill for at least 30 minutes or until ready to use.
Brush the pastry lightly with the beaten egg, then spread the soft cheese mix on the pastries, leaving a 5mm border clear around the edges. Arrange the sliced beetroot on top of the cheese mix, slightly overlapping and keeping the border clear. Dot the goat’s cheese between the beetroot slices, then bake for 30 minutes, until the pastry is cooked through and golden brown. To freeze, see tip.
Mix together the olive oil, parsley and garlic. Brush over the beetroot tarts as soon as they come out of the oven, then serve warm or at room temperature.
Freeze the pastries, once assembled with the cheese and beetroot, flat on the baking tray and wrap well for up to 1 month. Bake from frozen, adding 5 extra minutes cook time if needed. The only thing to make fresh is the parsley-garlic-oil mix, which is brushed over after they come out of the oven.
You can use 2 x 330g pouches of fresh beetroot (not the kind with vinegar) instead of roasting from raw. You still need to cook the head of garlic, but this can go in the oven while something else is cooking.
Typical values per item when made using specific products in recipe
Energy | 2,964kJ/ 711kcals |
---|---|
Fat | 44g |
Saturated Fat | 21g |
Carbohydrates | 59g |
Sugars | 27g |
Fibre | 7.7g |
Protein | 16g |
Salt | 1.9g |
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