Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts
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
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
