Beetroot & Red Onion Tarte Tatin

Ingredients

• 400g beetroot, cut into wedges
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp rice wine vinegar
• 2 tbsp soft brown sugar
• 2 star anise
• flour, for rolling
• 500g block puff pastry
• 1 orange, zested
• peppery green salad, to serve

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Roast the beetroot and red onion with olive oil until starting to soften.
3. Add the vinegar, sugar, and star anise and cook until glossy and lightly caramelised.
4. Roll the pastry out on a floured surface.
5. Arrange the beetroot mixture in the tin, lay the pastry over the top, and tuck in the edges.
6. Bake until the pastry is puffed and golden.
7. Turn out carefully, scatter over the orange zest, and serve with a peppery green salad.