Add colour to your plate with a slice of flaky pastry, topped with sweet carrots and
creamy beetroot
Serves 4
8 coloured carrots
4 tbsp honey
2 tbsp balsamic vinegar
1 sheet of ready-rolled puff pastry
100g cooked beetroot
180g cream cheese
Fresh rosemary and thyme, chopped
1 Preheat the oven to 180C/ Fan 160C/Gas 4. Lightly scrub the carrots then place whole in a baking dish along with the honey and balsamic vinegar and toss well.
2 Roast for 30–40 mins, or until the carrots are tender but still have their colour. Leave to cool, then cut the carrots in half lengthways.
3 Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry onto a baking sheet lined with baking paper. Score a border around the edge of the pastry approximately 2.5cm in, being careful not to cut all the way through.
4 Prick the centre with a fork and bake for 8–10 mins, or until lightly golden, pushing the middle down with the back of a spoon. Reduce the oven heat to 200C/Fan 180C/Gas 6.
5 Meanwhile, blitz the cooked beetroot in a food processor then transfer to a bowl and mix well with the cream cheese. Spread the creamy beetroot mix over the base and lay the carrots on top. Scatter with chopped rosemary and thyme and bake for a further 12–15 mins, or until golden brown.
Cook’s note: To make this vegan, simply swap the pastry and cream cheese for dairy-free alternatives
Taken from The Seasonal Baker: Baking All Year Round by Michelle Evans-Fecci (Robinson) Photography: Ben Evans-Fecci
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