Something different from the usual vegan nut roast this Christmas Day and much more colourful as well. Earthy tastes and colours with this vegan beetroot, red onion and clementine tarte tartin, inspired by the BBC Good Food recipe.

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Ingredients

400g beetroot, cut into wedges
1 red onion, cut into wedges (you can use yellow or white onions but the red onion gives a sweet taste)
3 tbsp olive oil
2 tbsp rice wine vinegar (or Apple Cider Vinegar, Lemon Juice or White Wine Vinegar if you have these)
2 tbsp soft brown sugar (or use white if you haven’t got any but this helps with the moisture and that molasses flavour that makes this addictive)
500g block puff pastry (we used vegan Jus-Rol)
4 Clementines, zested and separate the inside fruit for adding to the dish.

Method

Pre-heat your oven to 200C/180C fan/gas 6.
In a bowl, add the beetroot, onion and clementines. Mix in in 2 tbsp of the oil, the vinegar and sugar.
Season with salt and pepper and mix again.
Heat the rest of the oil in a large, ovenproof non-stick frying pan. (or use any round ovenproof dish here)
Add the veg/fruit mixture to the frying pan so that the surface of the pan is covered.
Cover the frying pan with foil and cook in the oven for 45 mins.
Roll out the ready-made pastry on a floured surface. A thickness of 1/2cm should do and about the same size as your frying pan.
Now carefully take the pan out of the oven and remove the foil.
Put the pastry on top, tucking it in all around the edges.
Return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Remove the frying pan from the oven.
Slide a palette knife around the edge of the tart,(or a fish slice) then put a plate on top of the pastry, serving side down.
Flip the pan over to turn the tart out onto the plate.
Top with clementine zest and some greenery to be healthy.

Vegan Beetroot, Red Onion and Clementine Tarte Tartin

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Ingredients

400 g beetroot cut into wedges
1 red onion cut into wedges (you can use yellow or white onions but the red onion gives a sweet taste)
3 tbsp olive oil
2 tbsp rice wine vinegar or Apple Cider Vinegar, Lemon Juice or White Wine Vinegar if you have these
2 tbsp soft brown sugar or use white if you haven't got any but this helps with the moisture and that molasses flavour that makes this addictive
500 g block puff pastry we used vegan Jus-Rol
4 Clementines zested and separate the inside fruit for adding to the dish.

Instructions

Pre- heat oven to 200C/180C fan/gas 6.
In a bowl, toss the beetroot, onion and clementines in 2 tbsp of the oil, the vinegar and sugar.
Season with salt and pepper and mix.
Heat the rest of the oil in a large, ovenproof non-stick frying pan. (or use any round ovenproof dish here)
Add the veg/fruit mixture to the frying pan so that the surface of the pan is covered.
Cover the frying pan with foil and cook in the oven for 45 mins.
Roll out the ready made pastry on a floured surface. A thickness of 1/2cm should do and about the same size as your frying pan.
Now carefully take the pan out of the oven and remove the foil.
Put the pastry on top, tucking it in all around the edges.
Return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Remove the frying pan from the oven.
Slide a palette knife around the edge of the tart,(or a fish slice) then put a plate on top of the pastry, serving side down.
Flip the pan over to turn the tart out onto the plate.
Top with clementine zest and some greenery to be healthy.

Don’t panic if the tart doesn’t come out of the frying pan in perfect condition. Place the pastry onto a plate and scoop out the beetroot/onion/clementine mixture and place on top of the pastry.