Ok so the Children were not to impressed at having beetroot for a second night running, they will be even less impressed when I say that this dish was so gorgeous that I can not wait to make it again, but saying that I may wait until it is just Hubby and I one weekend, because honestly I would rather not share, its that good ! LOL !
I have found out a very good fact about this clean eating malarky and that is that every recipe has been so simple and so quick to make, it has been perfect for week night dinners and it has all fitted into our rather busy lifestyle really well.
Now this recipe I do not think can claim to be 100% clean eating, the shop brought puff pastry is very questionable but that aside this is a very impressive dish to bring to the table and the brownie points come with the fact that this recipe is good for your bones, joints, high blood pressure and constipation, as I said in my previous beetroot risotto recipe, this little purple vegetable is a real powerhouse of goodness.
I am not going to make this a long post, I have not stopped today and I am shattered, I will let the recipe speak for itself, but I just wanted to get this on the blog so that I have it to hand and if you are planning an Easter BBQ or dinner and need a vegetarian dish that impresses, this could be the recipe for you.
Serves 4 to 6
Olive Oil, for cooking
1 large red onion, thinly sliced
1 tablespoon honey
1 sprig fresh thyme leaves
Flour for dusting your worktop
1 large sheet of ready-made puff pastry (life is to short to make your own!)
1 egg, lightly beaten
4 large beetroot, cooked and diced
150g goat’s cheese (Or Feta, entirely up to you )
50g pine nuts
Heat a little olive oil in a pan. Add the red onion and cook for 4 to 5 minutes, until nice and soft. Add the honey and thyme and continue to cook until the onion is nicely caramelised.
Preheat the oven to 200C/400F/Gas Mark 6.
Lightly flour your worktop and roll out your pastry. Place a large 25cm diameter plate onto your pastry and using a sharp knife cut round the edge of the plate. Discard the edge. Using a smaller plate if you have one that fits or roughly guess, score another smaller circle about 1.5cm inside the edge. Be careful not to cut all the way through ! Prick the large inner circle all over with a fork, leaving the rim intact. Brush the rim with the beaten egg, being careful not to get any on the inner circle.
Put the pastry on a baking sheet and bake in the oven for 10 to 15 minutes, keep a close eye on it, you just want it nicely golden. Allow to cool slightly before pressing down gently on the inner circle to push it down and form a rim around the edge. This bit was so much fun !
Fill the hole with the onions right up to the edge. Sprinkle the dice beetroot over the onion layer and then finally crumble the cheese over the top, finish off by evenly scattering over the pine nuts.
Return to the oven for about a further 10 minutes, or until the cheese is golden brown around the edges.
Serve immediately with a lovely green salad.