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Dinner with Rukmini
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Preview
Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts
![Beetroot, Dill and Blue Cheese Tart With Capers and Walnuts](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/BEETROOT.TART_.0204-1-scaled-2.jpg)
Introduction
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.
Ingredients
raw beetroot, peeled and thinly sliced | |
olive oil | |
red wine vinegar | |
sea salt | |
ready-rolled puff pastry | |
blue cheese, crumbled | |
capers | |
fresh dill, chopped | |
walnuts, roughly chopped | |
sea salt |
Preview
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