The greengrocer had these lovely
baby beetroots, smaller than a golfball and I could not resist them.
They were pre-cooked so all I had to do was heat them up. To do that I warmed a bit of
butter and a splash of
olive oil and added a teaspoon of
caster sugar, a splash of
apple vinegar, salt and pepper. Halved the beets and warmed them up slowly. Stirring from time to time.
I had put the oven on 185C and used a saucer to cut 2 rounds out of
frozen puff pastry, which I put between to buttered sheets of baking paper. The top layer weighted down with coins, to avoid the dough rising.
This way I baked them for 10 minutes, then removed the coins and top layer of paper and baked for another 8 mins till nice and brown.
In the meantime I made a vinaigrette from a teaspoon of
Dyon mustard, a tsp
apple vinegar and 5 tbsp
olive oil. I cut a
shallot finely and did the same with
parsley.
In the end I put the hot halved babies on the pastry discs and spooned the vinaigrette and the beet juices over it. (inspired by Veg!, Hugh Fearnly-Whittingstall)
NB Next time I might use flatbread dough instead of the puff pastry...