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 Beetroot Tart

1 tbsp olive oil
25g butter
500g beetroot peeled & sliced
1 tbsp soft brown sugar
1 tbsp cider vinegar
Sea salt and freshly ground black pepper
Ready made puff pastry


Heat the oil and butter in a large frying pan.

Add the beetroot and toss to coat in the oil and butter.

Add the sugar and vinegar, season and taste, adjusting the vinegar and sugar if necessary.

Cover the pan with foil and place in an oven preheated to 190┬░Cgas mark 5 for approx 30-40 minutes or until the beetroot are tender.

When the beetroot are cooked remove from the oven and arrange the beets neatly in the pan.

Roll out the pastry and cut a circle a little larger than the pan.

Carefully place the pastry over the beetroot tucking the excess pastry into the pan.

Return to the oven and cook for 20-25 minutes until golden and puffed up.

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