Healthy Vegan - Red and Yellow Beetroot Tart with Brie
I do love the versatility of the beetroot - from home-made beetroot granola to sweet homely cakes and bakes to vegan spreads and seitan ' steaks ' . To world-wide inspired curries to wobbly jelly and simple, but colourful robust tarts - like this one. As you can see, I have used two different beetroots in this tart. A Golden Beetroot and the traditional crimson-red . I sliced the beetroot, then doused it generously with some good olive oil and good balsamic vinegar and allowed it to roast until it was tender. I must emphasize the importance of good olive oil and good balsamic vinegar here, its essential as these two ingredients make the beetroot the star of the dish, without them, although aesthetically pleasing, the flavour would just be too earthy. Whilst it was roasted Balsamic Beetroot slices were cooling, I got on with making the shortcust pastry, blind baked it . T...