Roast Beef With Beets and Onions
I realized a chip late that today is Pi Day, three/fourteen (March 14). Our daughter is a huge fan of Pi Mean solar day baking, and then I wanted to see if I could come up with a savory pie without having to go to the grocery store. Luckily, beets can keep in the fridge for a long, long time, and I recalled that two of them had been living in our crisper drawer for at least a calendar month. Were they still good? Yes, they were. That meant the main ingredient for my pie was prepare. What goes beautifully with beets? Feta and walnuts. Both were miraculously on paw. Equally was a blood-red onion that needed to be used, too, lending itself nicely to the cherry theme. So far, and then good. Then I checked the freezer. Splendid: the puff pastry I thought I had in there was in that location, so I took information technology out to thaw. Pie ingredients all available!
Like nigh things involving pre-made puff pastry, this is a pretty like shooting fish in a barrel recipe. The almost complicated step (which is not hard, just messy) is peeling and dicing the raw beets. Prepare them on a plastic cutting board or a surface that will not stain. And beware of your hands. I done my easily with soap and water after peeling each beet, and so later dicing each beet, and and so a terminal time for good measure–and my hands escaped unblemished. You could also use gloves. Or you could non worry virtually information technology, and so have fourth dimension (on your hands) to admire a potent natural dye….
Roasted Beet and Red Onion Tart with Feta and Walnuts
6-viii servings
Ingredients
- 1 pkg. (17.3 oz./490 gr., usually comes with two sheets) puff pastry (pasta sfoglia, pâte feuilletée)–thawed
- Ii large raw beets (about 1.1 lb./ 500 gr. total), peeled and diced into medium-sized pieces
- 1 large ruddy onion, cut in one-half, then each half cut into about 5-6 wedges
- olive oil, dried thyme
- 1 cup (135 gr.) feta cheese, crumbled
- ane/2 loving cup (about 118 ml.) heavy cream
- one egg, lightly beaten
- ane garlic clove, crushed
- 1 tbsp. stale chives, or 2 tbsp. fresh chives, finely chopped
- freshly grated black pepper
- ane/4 loving cup grated Pecorino Romano or Parmesan cheese
- small-scale handful walnut pieces
- 1 tbsp. dried parsley
- fresh parsley if bachelor, as garnish
Preparation
1. Preheat oven to 400 degrees F / 200 degrees C.
2. In a medium bowl, toss the diced beets with 1 tbsp. olive oil, a pinch of salt and pepper, and 1/4 tsp. thyme.
3. Lightly oil a large blistering canvas (I used a one-half sheet) and spread the beets onto 2/3 of the canvass.
iv. Place the red onion wedges on the other 1/iii of the baking sheet. Brush the onion wedges with olive oil, and so sprinkle with table salt, pepper, and more thyme.
5. Bake the vegetables for almost 25-30 minutes or until the onions are soft and look slightly grilled. Advisedly remove the onions and place them on a plate to cool. Roast the beets for 10 more than minutes until they are soft and golden looking (ie, almost 40 minutes total), then identify them on a plate to cool slightly, as well.
6. Lower the oven temperature to 375 degrees F / 190 C.
7. Line some other blistering canvas with parchment paper (I used another one-half canvass pan, but if you practise not have one, you can use ii smaller blistering pans) . Unfold the thawed puff pastry sheets and arrange them on the parchment paper to fill up up the pan equally best as possible. Note: Depending on the size of your blistering pan, this will require some cutting and pressing to fill the pan properly. With a sharp knife, score the border of the pastry all the way around, creating a 1/2-inch border, but don't cut the pastry all the way through. Here's what my pastry looked like when I was done (if you aren't in the mood for jigsaw puzzles, you lot could also place a puff pastry sheet on each of ii smaller pans):
viii. Make the feta base. Combine the feta, cream, egg, garlic, chives, and blackness pepper, and mash together. Prick the pastry, then spread the feta mixture over it, being carefully non to become past the border.
9. Conform the beets and onion wedges on elevation of the feta mixture, sprinkle with Pecorino Romano cheese (or Parmesan), then besprinkle the walnuts around. Sprinkle dried parsley and more basis pepper over the superlative. If you really love cheese, you could spoon some extra crumbled feta over the meridian, besides.
10. Bake the tart for xxx minutes or until the edges and bottom are gilt. Allow cool for a few minutes, then sprinkle with fresh chopped parsley and serve with peppery greens (similar arugula, though a jump mix would do, too) drizzled with a balsamic vinaigrette.
Source: https://perennialpastimes.com/2021/03/14/recipe-roasted-beet-and-red-onion-tart-with-feta-and-walnuts/
Post a Comment for "Roast Beef With Beets and Onions"