SERVES:

8 People

Ingredients:

80 g butter

80 ml (⅓ cup) soft brown sugar

Pinch of salt

6 sprigs thyme

1 kg beetroot, peeled & quartered

200 g puff pastry sheet, thawed

500 g baby beetroot, cooked

15ml (1tbsp) honey

15 ml (1tbsp) butter

Handful fresh mint, to serve

Method:

Preheat the oven to 200°C. Melt butter, sugar and salt in an ovenproof non-stick 19 cm (base measurement) frying pan over medium-high heat. Arrange the thyme and beetroot evenly over base of pan.

Top with pastry, fold in excess and bake for 40-45 minutes or until puff is golden and cooked. Combine the cooked baby beetroot, honey and butter in a small saucepan and heat through over medium heat. Stir the beetroot to ensure that it is coated and glazed with the honey.

Remove the tarte tatin from the oven and cool in the pan for 5 minutes before flipping it over and turning it out on a serving plate.

Serve with cooked baby beetroot, stacked on top and topped with fresh mint.