Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts
This grown-up beetroot tart needs only a lightly dressed rocket salad on the side for a quick, filling and interesting weekend lunch. Cooking the tart at a slightly higher temperature ensures a nice crisp base and eliminates the need for an egg wash. It’s best served hot, but leftovers make a very acceptable picnic lunch.
|raw beetroot, peeled and thinly sliced|
|red wine vinegar|
|ready-rolled puff pastry|
|blue cheese, crumbled|
|fresh dill, chopped|
|walnuts, roughly chopped|
From the book