- 4 large beetroots
- 120 g brown sugar
- 1/2 cup balsamic vinegar, plus extra for drizzling
- Maldon sea salt or ground rock salt, to taste
- 1 T olive oil, plus extra for drizzling
- 2 Medium-sized onions, peeled and sliced
- 1 T thyme, chopped
- 1 T butter
- 5 T honey
- 200 g puff pastry
- 200 g goat’s-milk feta, crumbled
- 2 T chives, chopped
- 20 g mixed baby leaves
- 20 g wild rocket
Preheat the oven to 180ºC.
Using a potato peeler, peel the beetroots, then place in a small saucepan and just cover with water.
Place over a medium heat. Add 4 T brown sugar, 1/4 cup balsamic vinegar and a pinch of salt.
To a hot pan, add 1 T oil, plus the sliced onion and the thyme, and cook until the onion is golden brown. Add the butter, reduce the heat and continue cooking for a further 5 minutes.
When the beetroots are cooked, remove from the saucepan (reserve the cooking liquid) and slice into 1/2-cm thick slices. Return the cooking liquid to the stove, add the remaining sugar and balsamic vinegar, and the honey, and reduce to a syrup.
Using a rolling pin and pastry cutter, cut 4 rounds from the pastry, each 6 cm in diameter and 4 mm thick. Place the pastry discs on a baking tray, cover with another baking tray (to prevent the pastry from rising) and bake for 12 minutes, or until golden brown.
To the goat’s-milk feta add the chive and a pinch of salt, and mix.
To assemble, plate the pastry discs, top with the caramelised onion and arrange the beetroot in fan-like patterns on top. Top with the crumbled thyme cheese and place under a grill for 15 seconds, to warm.
Dress the salad leaves and rocket with olive oil, the remaining syrup and a further pinch of salt, and heap on top of the cheese.