Recipe: Baby beetroot tarte tatin with rocket, walnut and feta salad

PUBLISHED: 11:11 26 July 2016 | UPDATED: 11:11 26 July 2016

Baby beetroot tarte tatin

Baby beetroot tarte tatin


Roxanne O’Brien from Blackwells Farm Shop shares this recipe for baby beetroot tarte tatin with rocket, walnut and feta salad

Roxanne O'BrienRoxanne O'Brien

Roxanne O’Brien shares the kitchen with head chef Mark Woodyard as his second chef. She’s worked there for 12 months and this is a complete change of career for her. ‘I was an insurance broker and then I had my son, Maxwell, and the sales environment wasn’t working for me being a mum. I’ve always been passionate about food, cooking for friends and baking.’ After hearing of the role, she had an interview with Mark and started a week later. Roxanne does the baking at Blackwells and prepares the ready meals while also helping with the specials on the menu. ‘I also help Mark with the outside catering arm of the business.’

Here Roxanne shares her recipe for a colourful starter …

Baby beetroot tarte tatin with rocket, walnut and feta salad (serves 4)


For the tarte tatin

A pack of ready rolled all butter puff pastry

3 bunches of mixed colour baby beetroots

Balsamic vinegar

1 tbsp of brown sugar

Fresh thyme leaves

Salt & pepper

For the salad

Rocket Leaves

Handful of Walnuts

1 block of feta cheese

For the vinaigrette

4 tbsp of balsamic vinegar

2 tbsp of olive oil

1 tbsp of honey


Cut around the puff pastry using the 8” tin and set aside. Top and peel the beetroots, then using a mandolin or sharp knife, thinly slice. Add the balsamic vinegar and sugar to a small pan and heat gently until reduced by about half.

Pour the balsamic reduction into the tin, sprinkle with a few thyme leaves then layer the beetroot into it. Keep layering until all the beetroot is used, seasoning between the layers and keeping the colours separate. Place puff pastry over the beetroots, trying to tuck edges in. Bake in the oven for 20 minutes on 180C. Once baked, allow to cool slightly in the tin, flipped onto a board to allow any glaze to cover the beetroots.

Put the walnuts on a baking tray and bake for 5 mins. Add vinaigrette ingredients in a small bowl and whisk together to emulsify. Add salt and pepper to taste. Place the rocket on the plate and then a layer of walnuts and feta, and drizzle with the balsamic dressing. Finally place a slice of beetroot tarte tartin on the top and enjoy.

Get the taste

Blackwells Farm Shop, Herons Farm, Colne Road, Coggeshall, Colchester CO6 ITQ.

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