Beetroot & red onion tarte tatin

Here’s a great recipe to make for all of the Vegans at your Holiday dinners! When it comes to healthy, comforting meals, it's always a good idea to look at food through the lens of TCM. TCM not only values the flavors of food but also the energetic qualities of ingredients and how they balance the body’s internal systems. Today, we're bringing you a beautifully vibrant and nourishing recipe: Beetroot & Red Onion Tarte Tatin. Not only does this dish look stunning, but it’s also packed with ingredients that support your health according to TCM principles.

Beetroot
In TCM, beetroot is considered a wonderful food for nourishing the Blood and promoting better circulation. It’s especially beneficial during the colder months when energy can become stagnant, helping to warm the body and promote detoxification. Beetroots are also known to support the liver and kidneys, both crucial for maintaining the body's natural balance.

Red Onion
Red onions are revered in TCM for their warming qualities and ability to promote the flow of qi throughout the body. They are known for their ability to help with digestion and circulation. Additionally, red onions support the lungs and help break down mucus, making them an excellent choice during seasonal changes.

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INGREDIENTS

• 400g beetroot, cut into wedges

• 1 red onion, cut into wedges

• 3 tbsp olive oil

• 2 tbsp rice wine vinegar

• 2 tbsp soft brown sugar

• 2 star anise

• flour

  for rolling

• 500g block puff pastry

• 1 orange,zested

• optional: peppery green salad to serve

INSTRUCTIONS

1. Heat oven to 400F. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.

1. On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.

2. Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

   photo and recipe inspiration to BBC Good Food